|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. No employee health policy available in the facility. CDI - Updated employee healthy policy forwarded to email(s) on file. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands, recontaminate them on faucet handles and then proceed to transition into food prep. CDI - Employee coached followed by compliance on proper hand washing procedures. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. - Pf. No soap available in men’s restroom. CDI - Soap replenished at restroom. -0- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods, which were transferred from downstairs kitchen walk-in cooler an hour prior to inspection, cold held > 41 F in their respective units. Refer to temperature chart. Discussed on maintaining TCS foods < 41 F during their transport to Nuvole kitchen as well as keeping temp logs to ensure compliance with cold holding < 41 F. CDI - Items brought to down stairs walk-in cooler and/or nearby reach-in freezer to cool down. -3-
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. |
|
23
|
1.50
|
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 24 hrs. - Pf. Observed no date labeling for three containers of chicken wings made yesterday in the lowboy and upright reach-in unit. CDI - Allowed PIC to properly date mark product.
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 goat cheese, cherry tomatoes and roasted peppers being held past 7 day requirement (4/14-4/20). Also observed no date labeling for cooked mushroom + beef mix. CDI - All items voluntarily discarded by PIC. -1.5-
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. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee food stored along with resale foods in the prep top and multiple personal beverages stored on top of the ice machine. Remove personal goods to prevent contamination. -0- |