|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed the facility current employee health policy does not reflect the addition of Salmonella (non-thyphoidal). CDI- Provided the PIC with the new NC Food code changes and guidance via email. Print out the new Employee Health Policy. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have a written procedure to respond to these types of events. CDI- Provided the PIC with the new NC Food Code changes and guidance via email. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shelled eggs stored above ready to eat foods - cheese in the walk in cooler. CDI - PIC relocated the eggs to below ready to eat. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety
Observed hot foods: tenders, nuggets, fries, and corn dogs timed by a digital times but time was not entered. PIC stated that the timer is turned on when new product is made, however the timer was not turned on during my inspection. Temped the all products and they were all above 135F. Observed facility using a timer but PIC could not provide written procedures. Observed times on the lettuce and tomatoes, Cole slaw but could not distinguished whether they were out times or discard times. No procedures could be seen for the tomatoes, lettuce and Cole slaw. -REPEAT- Verification visit required to ensure compliance. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a cup being used as a scoop for the chocolate chips. Provide a scoop with a handle to prevent touching the food with bare hands. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the kick plate on the door to the employee restroom damaged, rusted and peeling away from the door. Replace/repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning along the walls and floors (especially under equipment and tables) Clean and maintain. |