|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility has an employee health policy in place and posted however PIC is unable to show verification of training and understanding by employees. EHS provided PIC with updated Employee Health Policy from the county that includes a signature page. VERIFICATION REQUIRED within 10 days to ensure that facility staff have been trained and it is verifiable.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed green beans and pinto beans on front line holding below 135F. CDI: Green beans reheated to 186F and pinto beans reheated 195F. REPEAT VIOLATION
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Upon arrival, PIC informed EHS that the walk in cooler with chicken and the walk in cooler in the middle were not operating optimally and she had called for service. Day and Nite refrigeration was onsite when EHS arrived to perform inspection. Technician identified that the evaporator coils were heavily soiled and needed to be cleaned before further assessment could be made. Air temperature of the chicken cooler was 38F and air temperature of the middle cooler was 40F-42F during inspection. PIC identified that there was an issue and is mitigating it as possible. Products moved to the Chicken walk in cooler as this cooler air temp was at 38F during inspection. PIC added that the small reach in coolers for drinks, slaw, and buttermilk were also high this morning. Observed buttermilk in reach in cooler at 44F. This product was pulled to the front to be used for biscuits and was within 20 min. Observed some items in walk in cooler at 42F. No points taken due to PIC having called out a technician and relocating food items to other coolers and continuing to monitor temps while the technician is here. TCS products this morning per PIC line check were in compliance at 41F and below. CDI: Technician on site is actively repairing the cooler. EHS will make a visit by the end of the week to confirm a permanent fix to all coolers have been made.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on French fries upon EHS arrival. After 5 minutes, time stamp was still not present on fries. CDI: Time stamp added as product was still hot and employee stated he had just pulled them up when EHS walked in. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor build up on gaskets of reach in and walk in coolers. Ensure more frequent cleaning. Significant improvements made in overall cleaning of equipment and facility from previous inspections. REPEAT VIOLATION Future violations regarding cleaning will result in a full point deduction. Ensure a good cleaning routine of all areas of equipment is in place to prevent point escalation. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
Yes |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor throughout cooking area in extreme disrepair with many tiles missing, grout missing, and grout lower in other areas. Flooring is not smooth and easily cleanable and water is pooling in several areas. Flooring must be replaced. Observed exposed foam at baseboard area of wall and part of the side of the wall near the egg holding station and stove top. Make area smooth and easily cleanable. REPEAT VIOLATION
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 minor grease build up on walls in cooking area. Observed flour/dust build up on ceiling tiles particularly near biscuit making table. Ensure more frequent cleaning. Observed loose splash guard at back handsink. Reaffix and reseal. Observed AC vent over biscuit making area is beginning to rust. |