|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - Observed employee health policy poster posted in commissary, but PIC unable to provide signed copies/acknowledgments of employee health policy by employees. - CDI - EHS provided printed copies of employee health policy in Spanish for employees to review and sing. 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 |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to provide written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures in Spanish. Maintain written procedures on Lonchera truck or in commissary.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P - Observed raw ground beef stored above raw pork in RIC. - CDI - PIC moved raw ground beef to be stored above other raw beef products.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
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 - REPEAT - Observed beans holding above 41F in WIC that began cooling around 8:30AM per PIC (see temperature chart). - CDI - PIC voluntarily discarded beans.
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
|
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 - REPEAT - Observed beans, rice, and various chicken products cooling in WIC while stacked in deep, covered containers. One container of beans observed to not meet required cooling parameters (see violation #20). - CDI - PIC voluntarily discarded all products. EHS informed PIC there was the option to uncover and stir items that were still within the 6 hour cooling window, but PIC insisted on discarding items.
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
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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. - REPEAT - Observed bowls used as scoops in various bulk dry good containers. Replace bowls with a utensil that has a handle. |