|
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 PIC stated he has been with the facility for two months. Upon hire there was no training present for employee health. CDI - EHS provided facility with employee health agreement. EHS advised to have all food employees review and sign. Retain document at facility where it can be obtainable by the inspector. (0)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine at 0ppm chlorine concentration. EHS advised to fill three compartment sink with sanitizer and only use the dish machine to wash and rinse until machine has been looked at by technician. Facility uses disposable utensils and plates for service. PIC filled three compartment sink with quat sanitizer at 200ppm. 3-day VR required. (1.5)
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed vanilla yogurt, strawberry yogurt, and boiled eggs held above 41F. PIC stated unit is not working but facility has been placing ice in cold well to facilitate cold holding. Containers are not able to be submerged into the ice and is preventing adequate cold holding. EHS advised that ice baths are not approved for long term compliance and unit needs to be repaired. 3-day VR required. Facility can use TPHC until unit is repaired. EHS observed sliced ham in reach in unit held above 41F. PIC stated overnight employee makes sandwiches and left around 7am. PIC was unaware of how long ham had been out of temperature. Cold well items and sliced ham was voluntarily discarded. (1.5)
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer used to store items for socials. Freezer needs to be removed as it is unapproved. (0) |