|
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 poster posted in facility, but PIC unable to locate signed copies of policy/acknowledgments of policy. - CDI - EHS provided printed copies of policy in Spanish for all employees to review and sign. Maintain signed copies in facility.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed multiple water bottles stored on prep units throughout facility. Do not store employee drinks in areas that could contaminate food. - CDI - PIC voluntarily discarded water bottles. |
|
10
|
1
|
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 food residue and debris in hand sink near cash register upon arrival. Do not discard food into hand sink. - CDI - PIC cleaned and sanitized sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm chlorine sanitizer initially at dish machine. - CDI - PIC primed sanitizer to bring chlorine sanitizer concentrations up to 150ppm.
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P - Observed employee wash and rinse a dish and then place dish on rack for drying without first sanitizing dish. - CDI - Education provided. Employee moved dish to sanitizer bay of three compartment sink to be sanitized prior to being placed back on the drying rack.
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 . |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed multiple food handling employees lacking hair restraints upon arrival. - CDI - All food handling employees donned hair nets. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - REPEAT - Observed cooking utensils stored in water below 135F (see temperature chart). - CDI - PIC moved container to flattop grill and increased water temperatures to above 135F.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed scoop handles stored in direct contact with ice and flour. - CDI - PIC removed scoops to be cleaned and stored clean scoops handle up in products. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. - Observed multiple utensils with warped/melted handles on drying rack in dish room. - CDI - PIC voluntarily discarded all utensils not maintained in good repair.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed aluminum foil lining shelving beneath steam table in the kitchen area. Remove aluminum foil and replace with a cleanable material, such as a plastic liner. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed a small leak in left hand faucet at three compartment sink. Repair. |