|
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: http://meck.co/FoodSafety Observed food employees not informed of their responsibility to report exposure and diagnosis of Salmonella nontyphoidal. CDI - EHS educated PIC about the requirement and visual learner poster reviewed with staff that shows asterisk to Salmonella nontyphoidal along bottom of handout. 2017 NC Food Code change information sent to PIC via email today. -0- |
|
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: http://meck.co/FoodSafety Observed facility without written procedures for vomiting and diarrheal event cleanup. CDI - EHS educated PIC about requirement to have written procedure. Example written procedure sent today via email. -0- |
|
24
|
0
|
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 blanched fries held on TPHC without time stamp available today. CDI - PIC placed time stamp on food and EHS sent 2017 NC Food Code information via email including new TPHC template. Fill out completely and replace existing procedure with newer version. Have available for future inspections and follow written procedure. -0- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw salmon still in ROP at cook line thawing in low boy. CDI - PIC cut slits in packages to introduce oxygen to fish. -0- |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados over RTE foods, ready for cutting for service without first washing. CDI - PIC washed these. EHS discussed the risk of cross-contamination. -0- |
|
45
|
0.50
|
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 coffee filters stored in direct contact with drain opener chemical bottle in cabinet under tea urns in dining room. Separate chemical storage from single use and single service item storage. -.5- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed dish washing taking place in water at 84F. CDI - PIC refilled with wash water above 110F and educated staff about the requirement. -.5- |