|
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
Observed facility with in house policy that was written but did not address all symptoms or any illnesses and facility has poster with symptoms but nothing in house mentioned exclusion and restriction portion. CDI provided EHP with symptoms and restriction poster and full written policy for signing.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed salad mix below unwashed green onions and washed produce below unwashed boxes of produce in walk in. Facility need to reorganize walk in.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicharron and sausage that was sitting in fryer baskets below 135F. PIC stated it sat there for 30 minutes. CDI dropped product to reheat. Suggest making product to order or to keep hot. Observed chicken soup that was below 135F. CDI product reheated.
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 . |
|
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 sausage, yuca and cheese that was above 41F in prep top. CDI items discarded and replaced with cold product. Observed arepadas (corn cake) that was sitting on shelf on the line. Told facility they have to keep product cold or use TPHC. CDI items discarded and TPHC procedures provided.
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
|
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
Observed salsa verde, chimichurri sauce, lettuce, diced tomatoes, frozen plantains, frozen pork, chicken empanadas, beef empanadas, frozen chicharron, and portion cups of salsa not dated. CDI items dated
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 . |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Thaw food under refrigeration or under running water and fully submerged. Observed packaged fish that was thawing in sink and not fully submerged under water. CDI item removed from package. Repeat.
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum packaged tilapia thawing in sink and not opened during process CDI fish taken out of package and placed in walk in. |