|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - PIC unable to state all illnesses and symptoms during questioning. PIC started 1 week ago and is unsure of where to find a signed document or computer module available to show proof of training. EHS provided employee health policy agreement document to establishment for current and future employees to read, sign and keep onsite. A verification visit will be conducted within 10 days to verify employee health policy agreement has been read and signed by all current employees.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
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 available at sandwich station handsink. *CDI - PIC provided paper towels. |
|
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 chicken stored above raw shell eggs in flip top CH drawers. *CDI - PIC placed raw chicken into raw chicken CH drawers at grill station.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
*REPEAT* 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P- *Observed - Dish machine unable to reach the minimum sanitizing temperature of 160F. *CDI - PIC called building maintenance who were able to fix issue, assisting high temp dish machine to reach the minimum sanitizing temperature of 160F.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Artichoke hearts, sliced boiled eggs, diced chicken and tofu on the salad bar above 41F, see tempo chart for details. PIC stated the two containers of cut leafy greens were freezing over so they raised the temperature of the CH unit this morning. Items were also stored in ceramic containers, PIC stated they would use metal containers moving forward. *CDI - PIC turned down temperature to try and cool down the food items to below 41F. NOTE: Points deducted on repeat reduced due to large improvement and new PIC was in the middle of experimenting with Unit to fix freezing issue.
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 . |