|
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 with missing sheet of information that includes restriction and exclusion agreements. CDI: EHS provided a complete health policy to PIC.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed food employee fill up water spray bottle at hand sink. CDI - PIC corrected and redirected employee to use sinks that are not for handwashing. REPEAT |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer stored as clean with food debris present. CDI: Dicer taken to dish area for W/R/S.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup inside ice machine. Clean more frequently. |
|
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 Observed multiple pans of TCS foods with temperatures below 135F being stored in two hot holding cabinets. PIC stated that foods had been in the cabinets for around two hours and were prepared prior to HH. hot holding cabinet ambient temperatures measured 155F-161F. PIC stated that all items are heated to 165F prior to being placed in hot holding. CDI: PIC instructed employees to put products back in ovens and on grill to reheat to 165F or above. EHS observed items reach 165F or above by end of inspection.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |