|
3
|
1
|
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 employee health policy agreement in the facility indicating that employees have acknowledged reportable illnesses, reportable symptoms, exclusion, or restriction from work. -CDI- EHS provided an employee health policy agreement for the facility. (1 pts)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 a high temperature dish machine actively being used unable to reach a minimum temperature of 160F after the second cycle. EHS observed that it was only the first 2 cycles of the morning. -CDI- The high temp dish machine was able to reach a sanitizing temperature of 164F on the third cycle of being used. EHS mentioned that the high temperature dish machine should go through a few cycles prior to use to unsure it is able to reach a minimum of 160F to correctly sanitize the respective dishes. (0 pts)
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed items such as chicken fritters, egg bites, sausage patties, and breakfast potatoes under 135F while said to be hot holding. PIC stated that all breakfast items are placed out from 6:00am - 9:30am. -CDI- EHS provided a TPHC template which was filled out during the inspection. (1.5 pts)
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed hard boiled eggs above 41F while said to be cold holding. PIC stated that all breakfast items are held from 6:00am - 9:30am. -CDI- EHS provided a TPHC template which was filled out during inspection. Due to the quantity of non-compliant items, points not taken. (0 pts)
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 . |