|
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 does not address exposure. CDI: EHS provided PIC with a copy of the updated health policy agreement via email during inspection.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at bathroom handsink. CDI: Towels provided. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed lettuce stored directly on shelf in reach in cooler. CDI: Lettuce was wrapped in plastic wrap and returned to fridge. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken thighs cooked to 160F and 161F. Observed chicken breast cooked to 130F. CDI: EHS directed PIC to continue cooking chicken. Chicken was cooked to over 165F prior to serving. PIC changed the preset times on the timers to 18 min for breast and thighs to ensure product is cooked over 165F. Use a thermometer to confirm that chicken reaches at least 165F throughout. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 Observed Mac and cheese with no date mark. PIC stated it was cooked on Tuesday. CDI: Date provided. All other items throughout facility were properly date marked.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee belongings stored on top of dry goods in dry storage area. Keep all employee items in a designated area separate from food and other items for the facility. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on left door of the 2-door reach in prep cooler damaged, on the reach in low boy freezer damaged, and on the right door of the 3-door upright reach in cooler damaged. |