|
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 Facility has postage for employee health but PIC could not locate signed employee health policies for employees. CDI - EHS left new copies for PIC to sign with employees and file in facility for next inspection. EHS reminded PIC to train employees on employee health and reporting frequently throughout the year. (0)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
9
|
2
|
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 Observed food employee preparing RTE foods at make table with bare hands. CDI - PIC instructed employee to wash hands and don gloves. Food was voluntarily discarded. (2)
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 |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scouring pad and debris in hand sink. CDI - PIC removed scouring pad from hand sink and cleaned out sink to be used for handwashing only. (0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous dishes soiled with food debris. CDI- PIC placed dishes at three compartment sink to be wash, rinsed, and sanitized. (1.5) REPEAT.
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 . |
|
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 Observed boiled eggs in make table above 41F. Eggs in bottom of container were 41F but the ones closer to the top were above 41F. EHS observed breading wash for fish above 41F. PIC stated the wash is just water and used for fish only and discarded every two hours. Facility does not have TPHC procedures for fish wash. EHS observed whole deli turkey sitting on prep table above 41F, PIC stated turkey was going to be cut soon but PIC hasn’t had time to cut it. EHS advised to keep turkey in cooler until there was time to cut it. CDI - Eggs were placed in cooler to cool down; PIC stated eggs had only been in make table for an hour. Facility will be using TPHC procedures moving forward for fish wash. EHS provided PIC with TPHC form to keep on site. Fish wash was discarded. Turkey was placed in WIC to cool back down until time to cut.
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 |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish thawing in prep sink without running water. CDI - PIC ran water over fish to finish thawing. |