|
3
|
1
|
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 For more information on employee health policy please visit: http://meck.co/FoodSafety Observed new PIC unable to tell how staff are trained for Employee Health. CDI - EHS educated new PIC and updated Employee Health form emailed as a guidance document that may be used for training. -1- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm quat concentration in red bucket with wiping cloth and 3-comp sink being used to sanitize. Observed 0 ppm chlorine sanitizer in dish machine. PIC contacted service tech. Dish machine taken out of service until repaired. PIC using 3-comp sink until dish machine repaired. -1.5- VR no later than 11/02/2023 to ensure facility has all sanitizer concentration.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed RTE bamboo shoots, chicken broth, sliced tomatoes, cooked chicken and tofu cold holding above 41F. CDI - PIC stated these items were prepared before one hour before inspection. CDI - Foods cooled to 41F or below. Items in prep unit in middle at cook line. -1.5- |
|
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 raw pork stored directly on floor in WI freezer. EHS reminded facility to keep foods off floor. REPEAT -1- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0 ppm quat sanitizer at cook line. -0- |