|
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to report required symptoms, illnesses and exposure.-PF - Observed the employee health policies on file to be outdated in that they only contained one form of salmonella not both typhoidal and nontyphoidal.
CDI - EHS provided paper copy of the MCPHD updated employee health policy containing both forms of salmonella and onsite employees signed.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 a container of blanched fingerling potatoes to be at temperatures of 45-46F in the cookline lowboy refrigerator. PIC stated that during his morning check they were observed at 41F but they were in and out of the lowboy often during prep this morning. No other items observed out of temperature in the unit.
CDI - PIC relocated to WIC to rapidly cool.
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 . |
|
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 the interior bases of the refrigerated drawers holding the raw chicken to have accumulations of food debris.
- Observed the exterior of the cookline equipment, specifically between the fryers and flattop grill, to have accumulations of grease/food splatter. REPEAT. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the ceiling tiles in the kitchen to have accumulations of dust/debris around all ceiling fans/vents. |