|
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 no signed employee health policy on site at the time of the inspection. PIC and kitchen manager were knowledgeable about reportable illnesses and symptoms but there was not a signed policy.
CDI - EHS provided paper copy of employee health policy at the time of the inspection and on site employees signed at that time.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin at the 3 compartment sink to be testing at <50ppm quaternary ammonia while dishes were actively soaking in the basin. PIC stated that sometimes the tube for the dispenser gives them problems and it does not mix properly all the time.
CDI - Sink basin emptied and refilled with 150-200ppm solution.
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 |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 individually portioned trays of sliced lettuce stacked on top of one another (approx 10-15 high) and wrapped in multiple layers of plastic wrap in the lowboy portion of the opentop refrigerator at the cookline. Lettuce was observed cooling at a rate of 0.0 degrees/min. EHS informed the PIC and kitchen manager that they must develop a new process of cooling the lettuce down that utilizes the WIC and does not involve stacking the trays on top of one another. REPEAT.
CDI - PIC moved lettuce to large sheet pans and placed into WIC to rapidly cool. Observed at 41F at the end of the inspection.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed the ice scoop for the ice machine at the wait station to be stored directly on the prep table, between the ice machine and the soda machine.
CDI - Ice scoop moved and bin provided for the storage of the ice scoop.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed all cookline utensils to be stored in containers of water at temperatures of 70-78F. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed one of the doors to the 3 door sliding freezer to be broken, not allowing for the doors to fully cover the top of the unit. Staff have wrapped the uncovered portion of the unit in plastic wrap as a temporary solution. Temperatures not observed to be affected at the time but a repair is necessary.
- Observed the lower drawer of the refrigerated drawers to be in disrepair that the drawer was loose and falling off its hinges, not allowing it to slide in and out easily. |