|
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: PIC could not verify new employees have been informed of required responsibilities for reporting certain symptoms and illnesses. CDI- REHS sent form to facility for use.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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: Found cooked peppers, house BBQ sauce, Cole slaw, feta cheese (dated from September) all held past 7 day maximum. Observed date marking on all containers of food but system is unclear. Various TCS foods kept for varying days after prep. Maximum hold time for RTE foods requiring date marking is 7 days, with prep date as Day 1. CDI: All food held past seven days voluntarily discarded. Food with prep dates within 7 day window allowed to change expiration dates.
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 . |
|
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: Found chick peas, pulled chicken, cooling while in dense volume and tightly covered. CDI- PIC transferred both to shallow pans. Chick peas cooled 12 F in 30 minutes. Chicken cooled 2.0 F in 30 minutes (would reach 41.0 F in 2 hours)
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Noted fruit flies and house fly in kitchen. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths held in quat solution of less than 50 ppm. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P: Damaged backflow prevention device at can wash faucet. Repair. CDI- call made to plumber for assessment. Follow up next week. |