|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties-Person in charge must exhibit knowledge of Employee Health Policy (Big 5 Illnesses, 5 symptoms, exclusion/returning to work). CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Food contact surfaces must be clean to sight and touch. Observed microbial build-up in ice machine. CDI by cleaning and sanitizing. Cleaning needed on a regular basis. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking- Maintain proper documentation for par cooking. CDi by instruction and gave PIC document for monitoring par cooking process. Each batch of food par cooked will require seperate documentation. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all hot held foods > 135 F until served or cooling process begins. Obserevd pork in warmer < 135 F. Observed chicken breast on warmer 127 F. CDI by instruction and reheating food items to 165 F for 15 seconds and return to warmer. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens- Consumer advisory must be posted on menu for raw/undercooked items. Follow NC Food Code for requirements on consumer advisory. CDI by instruction. -ALL MENUS INCLUDING DRY ERASE, TO-GO MENUS ARE SUBJECT TO CONSUMER ADVISORY. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-601.11 Standards of Identity- Packaged food items for sale in which food is not ordered from a food service employee are required to meet labeling requirements as described in NC Food Code. CDI by instruction and gave PIC handout for labeling requirements. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry- Employees engaging in food handling activities can not wear jewelry on hands or arms. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Cutting Surfaces- Maintain cutting surfaces to be smooth and easily cleanable- Observed cutting board on prep cooler with deep grooves and is not easily cleanable. Replace or resurface. |