|
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 - Observed employee health policy poster posted in commissary, but PIC unable to provide signed copies/acknowledgments of employee health policy by employees. - CDI - EHS discussed requirements with PIC and provided copies of employee health policy in Spanish via email. Ensure all employees review and sign policies. Maintain signed policies on Lonchera truck or in commissary.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
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. - Observed two open cans of beverages stored on prep table during active food prep. Do not store open beverage containers on prep table. - CDI - Education provided. Employees moved beverages to shelving beneath prep table. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P - Observed employee begin to make tortillas and pick up tortillas from flattop grill with bare hands. - CDI - Education provided. Bare handed tortillas were voluntarily discarded by PIC. Employee washed hands and donned gloves before continuing to prepare tortillas.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 - Observed beans and chicken flautas holding above 41F from cooling overnight in WIC (see temperature chart). - CDI - PIC voluntarily discarded both products.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 - Observed beans cooling overnight in WIC while tightly wrapped in a large, deep pot. Also observed chicken flautas cooling in WIC while tightly wrapped and stacked 6-7 layers deep in a metal pan. Neither beans nor flautas met required cooling parameters (see violation #20). - CDI - PIC voluntarily discarded items. EHS discussed better cooling methods with PIC. Use shallow pans and leave items uncovered to cool.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed bowls used as scoops in various bulk dry good containers. Replace bowls with a utensil that has a handle. |