|
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 PIC could not provide employee health policy during inspection. Ensure employees are informed of their responsibility to report the “big 5” symptoms and “big 6” illnesses. CDI - PIC sent employee health agreement forms in english and Spanish via email. 0 pts.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink blocked by bin of skewers. Maintain hand washing sinks free and accessible for employee hand washing. CDI - Employee moved bin away from hand sink. 0 pts. |
|
16
|
0
|
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. Deli slicer had visible buildup behind blade. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Slicer broken down and washed during inspection. 0 pts.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mashed potatoes measured 100F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated mashed potatoes to above 165F in pot and placed them back in hot holding.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P TCS foods held using TPHC on buffet line were written with final cook temperatures and start temperatures on TPHC log, but start times were not written on form. Ensure employees mark the time the TCS foods on the buffet begin TPHC. CDI - Employee stated that first TCS food on buffet line was placed on buffet around 4:45PM so he used that as the start time on the TPHC sheet. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Some plastic pans are partially melted. Strainer is in poor repair and not easily cleanable. Lime squeezer needs to be replaced as paint is chipping. Discard utensils and food-contact equipment when they’re no longer easily cleanable. // 4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Replace rusted shelves. 0 pts. |