|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- Observed PIC unable to properly answer questions related to foodborne disease prevention. -CDI- EHS observed written employee health policy. PIC and EHS discussed written employee health policy. -0- |
|
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 handwashing sink with strainer and cleaning sponge stored inside. Observed food employee using handwashing sink to fill container. -CDI- PIC removed these items and educated on proper use of handwashing sink. -1- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Housemade heat treated chili sauce and heat treated lo mein sauce with garlic stored on prep line above 41F. Observed tofu prepared yesterday in RIC at 47F. -CDI- PIC voluntarily discarded tofu and moved chili sauce and heat treated lo mein sauce to RIC. -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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/ 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed cooked pork in freezer without any date marks. Observed cooked sweet and sour chicken in RIC dated 6/23. -CDI- PIC date marked pork and discarded sweet and sour chicken. **REPEAT** -1.5-
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw pork and shrimp stored on floor in WIC. -CDI- PIC moved items off of floor. -0-
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. Pf- Observed dented tomato cans stored with non-dented cans. -CDI- PIC removed items and marked as returned. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC preparing to-go orders with a bracelet on. |