|
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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no employee health policy in place at time of inspection. EHS asked PIC if there was a policy that is reviewed with staff and signed when they are hired and he stated, “no.” CDI-Employee health policy provided by EHS. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
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.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Observed two open employee beverage containers stored on prep tables where food was being prepared. Observed two baked goods being consumed by employees, resting on prep table where dumplings were being prepared. CDI-All employee food items and drinks were removed by PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and then turn faucet off without drying and using a barrier to turn off faucet. Hands were contaminated in this process. CDI-EHS educated employee on proper hand washing and employee properly washed hands.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee bread raw chicken, remove glove, not wash hands, and begin to don a new glove. CDI-PIC instructed employee to wash hands, and employee properly washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee texting on personal cell phone at bar, walk back to the kitchen and don gloves for food prep. CDI-EHS intervened and educated employee on when to wash hands. CDI-Employee properly washed hands. |
|
15
|
0
|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed undercooked/raw egg stored over vegetables in WIC. CDI-PIC voluntarily discarded eggs that were improperly stored. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed black garlic in oil at 110F. CDI-PIC reheated garlic in oil mixture to 165F and found alternative, effective means of hot holding on stove. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed crispy rice and black garlic in oil without date marks. CDI-PIC added correct date marks.
Points not escalated due to improvement from previous inspection. |