|
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 no training procedures for employees to report symptoms/illnesses to PIC. -CDI- EHS provided PIC with copy of employee health reporting agreement, for all employees to review and sign.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 -Observed no written procedures for vomit/diarrhea cleanup. -CDI- EHS provided PIC with copy of procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 towel at handsink by dish machine. -CDI- PIC provided paper towel at handsink. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed shaved brussel sprouts, burrata, and chicken wings without a date mark. -CDI- PIC verified cook/prep date of all items (brussel sprouts 5/5, burrata 5/7, chicken wings 5/6) and properly added a date mark.
REPEAT7
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee handling pizza dough and clean equipment without a hair restraint on. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in less than required concentration of quat sanitizer solution (50 ppm quat). -CDI- PIC remade sanitizer to proper concentration (200 ppm). |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
-Observed flip top lid on salad prep unit and left-side pizza prep unit not properly closing/remaining open. Repair flip top lids.
-Observed shelf inside salad prep unit broken and slanted, preventing it from properly holding food. Repair shelf. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue along gaskets in coolers. Observed dark lines and buildup of food residue on prep board at salad prep unit (PIC stated prep board is not a food contact surface). Observed food residue build-up in interior of cooler drawers. Increase frequency of cleaning. -REPEAT- |