|
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 employee health policy that did not include restrictions and exclusions. -CDI- EHS provided PIC with Spanish handout and emailed English copy. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed items improperly date marked and past date mark: queso fresco 6/22-7/13 (discard should be 6/29), carm onions 6/20-7/11 (discard should be 6/27), corn dogs 6/11-7/2 (discard should be 6/18), rice 6/21-7/5 (discard should be 6/28), housemade curry sauce containing tomato paste, garlic, and onions 6/19-7/10 (discard should be 6/26), canned mushrooms 6/4-7/4 (discard should be 6/11), fruit salad containing cut melon 6/22-7/2 (discard should be 6/29), and mushrooms 6/22-7/6 (discard should be 6/29) and items past date mark: meatballs 6/13-6/20 and beer cheese 6/15-6/22. Observed housemade potato salad with no date mark. -CDI- PIC properly date marked items and discarded items past date. -1.5- **FACILITY CURRENTLY INCLUDES TIME ON DATE MARK LABELS**
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed pasta noodles cooling at a low rate. Items were found cooling in a bus tub densely packed with little air flow. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller quantities on sheet trays to facilitate rapid cooling. -0-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wings stored on floor in WIF. -CDI- PIC relocated items. **REPEAT** -1- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated food employee on proper air drying techniques. -0- |