|
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 For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employees unaware of the Big 6 foodborne illnesses. CDI -EHS showed PIC nontyphoidal Salmonella along the bottom of the Employee Health Policy visual learner poster and food employees educated. -0- |
|
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 For more information please visit: http://meck.co/FoodSafety Observed no written vomiting and diarrheal event written plan available today. CDI - PIC educated about the 2017 NC Food Code changes. Information given to PIC today via email. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on food contact surface of serving utensils stored together in hot water between uses. Observed buildup on knives stored as clean on magnetic stripe beside 3-comp sink. CDI - PIC cleaned these. -1.5- |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked rice, greens and curry chicken stored on rear prep table and drying shelf at 83-96F for about one hour per PIC. PIC stated these items will be reheated above 165F before placing in-service. CDI - EHS advised PIC of permit conditions stating the process allowable for TCS foods. Per permit to operate: This FOOD ESTABLISHMENT is prohibited from cooking and then cooling foods due to equipment limitations. Facility may cook, hot hold in the
steam table(s) and discard leftovers. Facility has (2) one door reach in coolers and a 2 door reach in freezer. Foods reheated. REPEAT -3- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 floating debris inside hot water at 99F used for storing in-use utensils. CDI - PIC changed water and temperature of new water was 203F.-0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bottles stored directly on the floor. Keep at least 6 inches above floor. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed missing handles on hot line lids. Repair or replace. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed buildup on facing and behind cooking equipment and on front of reach in coolers. Clean often enough to prevent buildup. REPEAT -.5- |