|
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 Observed employee health policy missing information pertaining to Nontyphoidal Salmonella. An updated employee health policy was given to PIC to post in establishment. -0 points-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 Observed no written procedures for responding to vomit/diarrheal events. CDI - A written policy was given to PIC. -0 points-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed commercially made saurkraut at customer case holding at 47F. Observed pre-made cheese pizza in reach in portion of customer case holding at 50F. CDI - All items were discarded and equipment has been taken out of service. PIC has called technician for repair. PIC has been advised to conduct frequent temperature checks of TCS foods to ensure TCS foods are in cold holding at 41F or less. -1.5 points-
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed customer case/low boy reach in combo unable to maintain TCS foods at 41F or less. Fan unit in equipment was completely frozen and unable to circulate cold air. Equipment was taken out of service. -0 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 fan near food prep area with heavy dust build up. Recommend more frequent and thorough cleaning. -0.5 points- |