|
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 posted health information and signage, but no signed documentation of health training. CDI - PIC, EHS, and food employees signed posted health signage.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 cut lime half bare handed to be given to customer for beverage. CDI - EHS discussed proper use of gloves with PIC, who translated for food employee; only unwashed produce may be handled without gloves or utensils. Employee washed hands and donned gloves before continued work with washed produce.
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 |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) larger bin of salsa verde (used to portion smaller cups) in RIC without date mark. CDI - Date mark was affixed to bin.
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 . |
|
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 Observed recently prepared items in MFU cooling placed above fill line in prep top. CDI - EHS rotated overfilled salsa cups to below bin fill line; PIC rotated items to reach in freezer to better improve cooling rate. All items were observed as cooling properly prior to adjustment.
Note: Per permit conditions, MFUs are disallowed from cooling prepared TCS food on MFU. Establishment is advised to portion and cool salsa prior to leaving the commissary.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) working containers (mayo and sour cream) with no labeling. CDI - PIC directly labeled containers. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two (2) in use spatulas stored on dry linen. Per conversation with PIC, in use utensils area to be switched for clean utensils every 4 hours. Store in use utensils on clean cutting boards and tables, as opposed to dry cloths. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) plastic spoon stored in crumbled cotija cheese in prep top. Utilize multi use utensils. |