|
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 EHP that did not include restrictions or exclusions and no signed copies. -CDI- EHS provided updated EHP and items were signed. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafetY |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on prep table. -CDI- PIC relocated items. -0- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw beef Philly meat and return to handle RTE mushrooms and onions. -CDI- EHS educated food employee on when to wash and food employee wash hands and items that were contaminated were voluntarily discarded. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw tilapia and whiting stored over RTE mayo and other sauces in a cart on WIC. -CDI- PIC corrected storage order. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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- Observed items stored in WIC above 41F in WIC. Observed ambient air at 44F. By end of inspection, ambient air observed at 38F. Observed sliced cheese above 41F in prep unit. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5-
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed two spray bottles with no labels. -CDI- PIC properly labeled items. -1- |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed fries thawing at ambient air. -CDI- EHS educated PIC on proper thawing methods and items were placed back in WIC. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. -Pf- Observed no quaternary sanitizer available for use for W/R/S at 3-comp sink. -CDI- Facility to use bleach sanitizer. -0- |