|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreement on site at the time of the inspection. REPEAT.
CDI - EHS left paper copy of employee health agreement and onsite employees signed at the time of the inspection.
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a tray of cooked sausage links in the WIC to have a date mark of 6/5 but upon questioning the PIC stated that they were from the night prior. REPEAT.
- Observed an insert container of portioned cups of marinara sauce in the PZA front counter lowboy to have a date mark of 7/11. Employee stated she had wrote the wrong month on the date mark on accident and it should have been 6/11.
CDI - Date marks on the cooked sausage links and marinara cups both corrected.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the PZA opentop refrigerator items to be held using TPHC as per the PIC and were not labeled with their start or discard times. PIC stated the items are not held in the opentop overnight and a placed up there in the morning to be held on TPHC.
CDI - Time stamps placed onto items. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - Observed insert containers of shredded mozzarella cheese, cut sausage links, ham and salami to all be cooling at rates of <.05 degrees/min. All items were out prior to opening at around 6:30am to prepare stromboli’s and pizzas to be cooked later in the day. Items were observed to be in thick plastic containers with tight fitting lids on them, not allowing for adequate airflow around the product to facilitate proper cooling. REPEAT.
CDI - PIC placed all items on to sheet pans and onto the speed racks in the WIC to rapidly cool where they were observed at 40F or less by 10:15am.
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 . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed the tray for employee food to be on the top shelf of the PZA WIC, directly above ingredients/toppings used throughout the facility.
CDI - PIC relocated tray to the lower shelf of the WIC. |