|
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 : Observed employee unable to be verified as having been informed of reporting responsibilities for illness symptoms / diagnoses. CDI- employee reviewed and signed compliant reporting agreement while on site.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observation: Observed sliced tomatoes found to be above 41F and right at the 4 hour window for cooling. Items were in deep containers covered with lids. Food would not have reached 41.0 F without intervention. CDI: See # 33 below.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observation: Observed sliced tomatoes, pattied burgers stacked several layers and tightly covered in WIC. At 11:21 am tomatoes were 48.0 F. At 11:58 temperature was 47.0 F with no change to cooling method. At that point REHS suggested spreading tomatoes on a sheet pan in the WIC. Within seven minutes tomatoes dropped to 41.8 F. EHS provided education about proper cooling methods and advised that lids be left off of cooling food. Also advised that spreading cooling food on a sheet pan in the WIC is a rapid method for cooling foods within compliant time, which is 4 hours from time of prep.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in facility. contact pest control company for control. |