|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed outdated employee health policies in use by the facility for new hires. Policy only had 5 of the 6 reportable illnesses, leaving off non-typhoidal salmonella. REPEAT.
CDI - EHS provided paper copy of new updated employee health policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the dicer to be stored as clean on the shelf adjacent the ice machine in the back kitchen area to have food debris on its blade.
CDI - Placed at 3 compartment sink to be W/R/S.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed all TCS deli meats, cheeses, and produce at the service line opentop refrigerator to not have date marks. Facilities date marking system involves wrapping the deli meats/cheeses/produce after prep in plastic wrap and hand writing the dates on the outside of the plastic wrap. The date mark is not transferred to the service line containers once they are filled and removed from the plastic wrap. PIC stated that if they had leftovers at the end of the day they would then place today’s date mark on it before being stored for the night despite the items being prepped 1-3 days earlier. Date marking for everything not on the service line was satisfactory.
CDI - PIC date marked all items currently in the service line to match the prep dates of the rest of the TCS deli meats/cheeses/produce.
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 . |
|
49
|
0
|
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 the gaskets of both of the front counter area 3 door lowboys to have accumulations of food debris/black grime.
- Observed the fan covers in the WIC to have accumulations of dust/debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the ceiling vents in the back kitchen area to have accumulations of dust/debris. REPEAT. |