|
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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed food employee has no knowledge about health policy, and PIC does. CDI- Employee Health policy poster and education provided during inspection. -0 pts- |
|
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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed the facility without the Diarrhea and Vomiting clean up procedures plan, but they have obtained a little kit inside the kitchen. CDI- D&V poster provided at the time of inspection. -0 pts- |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed PIC is cutting pizza that came out from the oven and use bare hand to touch the end of pizza crust while transferring into a plate and served immediately. CDI- EHS provides education about bare hands contact with PIC at the time of inspection. -0 pts- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink at the front near pizza station was blocked by a white pan of pizza dough sitting on the stool in-front of hand sink. CDI- PIC removed all items out off the way. Ensure to provide access to all hand sink at all time. -0 pts- |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf. Observed one big bag of mussels in WIC without a tag. PIC could not locate a tag during the time of inspection. CDI- PIC stated that the facility will not serve that bag of mussels to the public. Ensure to obtain and have the identification tag attached to all shellstock. -1 pts- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed cooked chicken, veal, shrimp, cut ham, lettuce, cut tomatoes in prep unit near the fryer, stuffed cheese shell pasta was thawing in WIC, slice ham, cut tomatoes in prep unit near pizza station without date making. PIC stated they were prepared yesterday. Observed a pan of sausage In prep unit at pizza station dated 8/23/23. PIC stated that the date was put on wrong, the food employee said it supposed to be 8/26. CDI- Date marking provided during inspection. -1.5 pts- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
REPEAT
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 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. Observed cut lettuce in a deep bucket in WIC measured at 51F - 55F and cut tomatoes in a metal in outside WIC at 47F. An hour later still remains the same temperatures. CDI- PIC take the lettuce in ice bath and divided tomatoes into smaller portion to quickly cool foods during the inspection. -1 pts- |