|
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 not updated to reflect the addition of Salmonella (non-typhoidal)
Email NC Food Code changes via email.
For more information on employee health policy please visit: http://meck.co/FoodSafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events, CDI - Emails NC Food Code changes and guidance via email.
For more information please visit: http://meck.co/FoodSafety |
|
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 sweet potato fries at 53F. In discussion with the PIC the product was cooled the day before to 41F and then proportioned this morning. CDI - PIC placed the food back into the walk in cooler on sheet pan to proper cool back down to 41F. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
No
|
No |
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 goat cheese expired, dated 10/26 to 11/1. Observed thawed cooked pasta without a date mark in the walk in cooler, product was thawed out on Monday. CDI - Goat cheese was voluntarily discarded. Date was placed on the pasta. -REPEAT-
For more information on date marking please visit: http://meck.co/FoodSafety |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed gravy started cooling at 12PM, observed gravy in a deep metal pan. CDI - PIC will place gravy in a shallower pan and on ice.
For more information on proper cooling procedures please visit: http://meck.co/FoodSafety |