|
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 verification process for ensuring new staff are trained on the employee health and reporting agreement. PIC responds correctly to questions about illnesses, symptoms, and exclusion.
CDI- EHS provided county version of health policy for food handlers to read and sign. (-0)
FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement |
|
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 V&D cleanup plan onsite.
CDI- EHS provided county form. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed dishes stored as clean in cook line drawers with food debris.
CDI- PIC returns dishes to ware-washing for w/r/s, as well as cleans the drawers. (-1.5) |
|
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 overfilled containers of diced ham and sliced tomato at 48F in fliptop, and sausage patties at 46F inside cold drawer.
CDI- PIC voluntarily disposes of top layer ham, tomato’s, and sausage. EHS advises reminding staff not load foods above the fill line in containers. (-1.5) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water.
Observed water from potato hydration process in bottom on RIC where boxes of hydrated hash-browns are stored.
CDI- PIC cleans liquid and stores hashbrowns on sheet tray for easier removal of excess liquid going forward. EHS discusses potato hydration process in depth with PIC, which is determined safe and compliant. Potatoes are hydrated ant prep sink and then drained with small holes in bottom of package before placing back into RIC; small amount of liquid is known to leak out in the hours that follow, but is to be cleaned by staff. (-0) |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed large watch on food handlers. EHS advises PIC to refresh staff on not wearing jewelry on hands or arms when engaged in food prep. (-0) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
10 DAY VR.
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed no device for high temp dish machine. PIC should send verification of color changing stickers or dish plate thermometer to EHS via phone or email within 10 days. (-0.5) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
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 accumulation of dust and debris on metal storage racks throughout facility. Clean and/or replace racks which are no longer cleanable at the earliest opportunity. (-1) |