|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
General Comment: 2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf Observed the following priority items observed during the inspection: Cold holding and date marking. CDI - Provided education and emailed NC food code changes and guidance via email. No points taken at this time. |
|
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 the currently employee health policy for this establishment does not reflect the addition of Salmonella (non-typhoidal) CDI - Provided PIC New NC food code changes and guidance via email.
For more information on employee health policy please visit: http://meck.co/FoodSafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed establishment does not have written procedures for these types of event. Ensure a written plan in place by the next inspection. CDI- provided PIC NC food code changes and guidance via email.
For more information please visit: http://meck.co/FoodSafety |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler on the left side of the pizza oven with an ambient air temperature of 42F. Temped the following foods above 41F: tomatoes, spinach artichoke dip, chopped hard boiled eggs. PIC voluntarily discarded TCS foods in the unit and will call for repair. Verification visit required to ensure compliance. Facility has multiple refrigeration units and still operate without this unit. |
|
23
|
1.50
|
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 Observed caesar dressing (made in house) date marked 10/28 (expired) CDI - PIC voluntarily discarded.
For more information on date marking please visit: http://meck.co/FoodSafety
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed the following foods opened and kept for longer than 24 hours not date marked: buttermilk, ricotta, and mozzarella. CDI - PIC properly date marked the foods as they were opened within the last 2 days.
For more information on date marking please visit: http://meck.co/FoodSafety |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed cooled chili from a couple days ago uncovered in the walk in freezer. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.Observed bar utensils stored in standing soda water. Discontinue this practice. |