|
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
PIC states new employees are hired with comprehension of employee health policy and reporting agreement, and are not taught.
EHS discusses with PIC the need to verify all new staff are knowledgeable of the EHP regardless of prior food service experience.
CDI- PIC discusses EHP with all staff present, ensures staff is aware of where educational resources are posted onsite, and has them sign acknowledgement. (-0)
EHP form here: https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
Observed two hand sinks not connected to hot water, running no warmer than 74F. Bring into repair at earliest opportunity. EHS did observe one hand sink with hot water above 100F. (-0) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed bar area 3 comp sink with 0PPM readable bleach in sanitize basin. PIC states bleach is mixed with soap for warewashing at this location.
CDI- EHS reviews proper 3 compartment sink and food contact surface sanitizing process with PIC. EHS demonstrates setting up basin and using test strips. Corrected sanitize basin was 100ppm bleach.
REPEAT.
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P
Observed no sanitize step in use during warewashing at 3 compartment sink.
CDI- Staff sets up sanitize basin and rewashes dishes which were not sanitized in the first attempt. (-3) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed several TCS items in WIC and cold drawers without date mark.
CDI- PIC dates items. EHS reviews proper date marking with staff. (-3)
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 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 several large containers of raw meat cooling inside cold drawers since this morning, not yet at 41F.
CDI- PIC relocates items to WIC for rapid cooling. All foods verified with proper cooling rate by end of inspection. (-0) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed raw tripas in stagnant water at 1000F in back prep sink.
CDI- EHS reviews proper thawing methods with PIC. PIC voluntarily disposes of improperly thawed product and begins with again with running water below 70F. (-0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed major leak at bottom of ice machine. Repair at earliest opportunity. PIC should not allow water to pool on ground, and squeegee into drains as often as required to prevent standing water. (-0.5) |