|
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: Facility could not verify that a random employee chosen by REHS had been informed of reporting responsibilities. CDI- employee read and signed Employee Health Reporting Agreement while REHS was on site.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Employee working with trash at receptacle touched floor with gloves then returned to line to work with food. CDI- REHS discussed with PIC, PIC directed employee to discard gloves and wash hands. Employee washed hands. |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Portioned potatoes Au gratin sides cooled 17.0 F in 50 minutes. Cooling rate does not meet .54 F / minute. Pans moved to freezer for speedier cooling.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Garlic and oil mixture in house made sauce was being kept at room temperature and measured 74.0 F. CDI- Voluntarily discarded.
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 . |
|
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: Cooling potatoes au gratin did not meet cooling rate in WIC during 50 minutes period. See # 20 above. CDI.
Found spinach artichoke dip prepped today in WIC tightly covered and in dense volume reach in at 47.0 F. CDI- Dip spread out on a sheet tray uncovered and placed into WIC for rapid chill. This is the second straight inspection where cooling methods have been inadequate to meet required time parameters. Evaluate cooling methods of thick foods going forward. Consider adding a blast chiller for items such as potatoes au gratin, or utilize WIF as SOP for cooling some foods.
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 . |