|
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 regarding Non-typhoidal Salmonella. CDI - Employee health signage with updated information was reviewed with and given to PIC. -0 points-
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored on top shelf in walk in cooler above ready to eat foods and dairy products. CDI - Storage order was corrected. -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed sausage cooked to a temperature of 146F. Sausage is delivered "partially cooked" and frozen to establishment. CDI - Employee used thermometer after cooking sausage, noted temperature, and discarded sausage without intervention. Employee cooked new sausage patties to a temperature of 176F. -0 points- |