|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility has a blank copy corporate Employee Reporting Agreement that is compliant. A recently signed Employee Reporting Agreement from a recent hire does not reference non-Typhoidal Salmonelliosis. Ensure employees are informed of all required reportable symptoms and illnesses. Return visit within 10 days.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 : Boneless chicken strips for salads and soup found with today’s date of 3/20/25 prep. Chicken was 38.0 F. Employee stated chicken was cooked previous day. Date mark on chicken, or any food requiring date marking must reflect the date of the earliest prep. In this case chicken should have a date mark of 3/19/25, and salads with chicken should have a date mark of 3/19/25 also. CDI- educational discussion with PIC Ashley and employee assembling salads. Chicken dated with previous day date.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: QAC measured over 800 ppm while in use. Product and test strip indicates 150 - 400 ppm for sanitizing. CDI- sink emptied and refilled with 150 ppm Items previously processed returned to sink for processing. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Frozen corn and black bean salsa thawing in stagnant water in prep sink. Water was 53.0 F. CDI- cold water of 57.0 F turned on to run over the food. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Soap dispenser at prep area hand sink is malfunctioning. Soap can be dispensed but not always on demand. PIC states order has been placed. |