|
3
|
1
|
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 For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Facility did not have records of employee training on employee health policy and according to PIC training on employee health is not provided to employees. CDI: EHS discussed importance of training all employees on employee health policy and EHS emailed employee health policy employee agreement to PIC. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed a high sink and surface concentration level of 3010ppm lactic acid in 3 compartment sink which was filled from dispenser. CDI: PIC emptied sanitizer compartment of 3 comp sink and refilled with diluted sanitizer mix which measured required level of 1875ppm lactic acid. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed meatballs and marinara sauce hot holding in hot holding unit on prep counter in which marinara sauce in container closest to wall measured 84F. PIC stated marinara was reheated to above 165F before placing in unit and thought that temp may have dropped to low amount of water for steam in unit. CDI: PIC reheated marinara to 167F before placing back in unit for HH as he stated marinara had only been in unit for approx. 20 minutes. |
|
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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 2 large covered plastic containers of pizza sauce made from room temp ingredients cooling in WIC and not drop in temperature after 23 minutes. See temp chart. CDI: PIC uncovered containers of pizza sauce and reduced amount of sauce in each container and placed ice wands in containers to rapidly cool to 41F or below as sauce still had 3 hours remaining in cooling window to reach 41F or below. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door being kept open by door stop which PIC stated is kept open for delivery trucks. CDI: PIC closed door. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed a whole tomato being stored in prep flip top cooler with sticker still intact on skin. PIC stated produce is washed prior to placing in flip top cooler. CDI: PIC removed tomato to be washed before placing back in flip top. |