|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
*REPEAT* 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - New Employee engaged in food prep that had not read and signed employee health policy document. *CDI - PIC had employee read and signed document.
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 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Large Plastic Pitcher stored in basin of handsink. *CDI - PIC removed and educated employee. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - 2 slices of tomatoes stored in small flip top unit with small black mark. PIC stated they believed it was a piece of the tomato label. *CDI - PIC removed and voluntarily discarded tomatoes. |
|
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- *Observed - 2 containers and one spoon stored clean with minor dried food debris. *CDI - Items placed into dish pit to be washed, rinsed and sanitized.
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 .
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. *Observed - Build up in microwave above flip top unit. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
*REPEAT* 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Sausage Links, Hashbrowns and liquid egg held on TPHC without initial TPHC start time. *CDI - PIC labeled start times for the Hashbrowns and liquid eggs. PIC voluntarily discarded Sausage Links and started new batch. PIC provided Cook with timer for the Sausage Links. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Baseboard Tiles in back of kitchen near Backdoor in need of repair/resealing to wall.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. *Observed - Porous ceiling tiles in hallway of kitchen. PIC stated there is an A/C leak and had to temporarily replace previous ceiling tiles. PIC has work order in for leak and plans to replace ceiling tiles with non-absorbent ones once repairs are complete. |