|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf
Observed PIC unaware of when employees can return to work after experiencing any of the reportable symptoms or illnesses on the employee health policy.
CDI: EHS explained at least 24 hours symptom free when employees have had any of the symptoms, and at least 48 hours if jaundice was experienced. EHS provided PIC with updated employee health policy that includes restriction and exclusion and advised having all employees sign for compliance. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items cold holding above 41F in the lowboy cooler of the make table (see temp chart). TCS food items stored in the top portion of the make table were temping at or below 41F, and TCS food items stored on the right side of the lowboy cooler were temping at 41F or below, only the TCS food items stored on the left hand side of the lowboy cooler were temping above 41F. PIC stated they conduct temperature checks but admitted that it had not gotten done in a few days. PIC stated none of these TCS food items had been taken out of refrigeration today and sit in the cooler overnight.
CDI: EHS filled out emergency TPHC for make table (facility is only open from 11-3), PIC contacted repairman to check on the unit, and PIC voluntarily discarded all TCS food items that were temping above 41F.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed one container of cooked BVQ stored inside the lowboy cooler of the make table, date-marked with a thaw date of 8/11.
CDI: PIC voluntarily discarded container since 7-day window had surpassed.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed a case of single-use to-go containers stored directly on the floor by the front register.
Keep all single-use items stored off of the floor to prevent contamination. |