|
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 a PIC unable to produce written procedures and policies for employee health that included exclusions and restrictions. -CDI- EHS provided updated copy to PIC via email.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf- Observed hand sink blocked during the inspection with a box of produce, after being directed to keep hand sink accessible hand sink was blocked with crates of food. -CDI- All items were removed from hand sink. -1- |
|
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 cut melon between 54-56F. Per PIC, items were out on speed rack while other items were being prepped. -CDI- PIC placed items back in WIC to cool back down and items were observed at 46-47F by the end of the inspection. -0-
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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 single-service fruit lids with cut melon juice splatter present on them. -CDI- Soiled single service lids were voluntarily discarded by PIC. -0- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks and cell phones and charger cords present on a prep table. -CDI- Personal items removed. -0.5- |