|
3
|
1
|
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 employees with very limited knowledge about Employee Health Policy, illnesses and exposure. PIC, EHS and one food employee discussed about illnesses and policy at the time of inspection. PIC will ensure to train and educate all food employees about EHP. CDI- EHP posters Spanish version provided at the time of inspection. -1 pts- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed soiled meat cutter, ham slicer, black buildup on red cutting boards. Equipment need to be cleaned (wash, rinse, sanitize) thoroughly every 4 hours. CDI- All items get clean during inspection. -1.5 pts- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 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 heavy volume of marinated beef, pork trying to cool in a long clear containers, temperature is not changing during inspection. CDI- food items moved to WIF to quickly cool. Cooling methods discussed with PIC and food employee at the time of inspection. -0 pts- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed WIF with ice buildup around door frame, making a door not closed completely. Observed WIC door is not self closing to keep cool air in. Observed broken handle on the slice door of the show case at very end of the line. Need repair and keep in good repair. -0.5 pts- |