|
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 that did not include restrictions and exclusions. -CDI- EHS emailed PIC updated EHP. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee handle dirty dishes and then return to handle clean dishes without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over unwashed potatoes. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw chicken stored over raw pork. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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-/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 multiple items past discard date: veggie stock 5/8 (discard 5/14), chicken, potatoes and northern beans 5/13 (discard 5/19), pork 4/7 (discard 4/13), egg hash, housemade turkey stock, bechamel 5/9 (discard 5/15), cheese sauce and whole tomatoes 5/7 (discard 5/13), tomato paste 4/22 (discard 4/28), bbq sauce (contains heat treated peppers), cheese sauce (contains whole milk) 5/12 (discard 5/18), crema (contains canned chipotle peppers and heavy cream) 5/14, and mixed greens (discard 5/20), roasted garlic and black beans 5/1 (discard 5/7). And multiple items with no date mark: oat milk, whole milk, chicken, Chimichurri (contains fresh garlic and oil), frozen rice, and multiple containers of frozen housemade turkey and chicken stock. -CDI- PIC voluntarily discarded items. **REPEAT** -3-
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 containers with no labels. -CDI- PIC labeled items. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area. ***POINTS NOT ESCALATED DUE TO IMPROVEMENT** **REPEAT** -1- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 bus tubs of chicken stored on floor in WIC. Relocate items so they are not stored on floor. **REPEAT** -1- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed partition at handwashing sink at dish pit in need of recaulking/resealing. Repair. **REPEAT** -1- |