|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - Observed employee health policy poster posted but no signed copies of policy or acknowledgements available on MFU. - CDI - EHS directed employees to sign poster as acknowledgement of policy. Employees signed poster. - *NOTE: No point deduction due to poster being present. Point deduction to occur at next inspection if no signed policy available.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed lids stored in hand sink upon arrival. - CDI - Employee removed lids from hand sink. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed falafel holding below 135F in hot box. EHS recommends placing item on TPHC due to continued issues with hot holding this product. PIC agreed to discard after 4 hours. - VR - Verification required within 3 days to assess hot holding or verify TPHC has been permanently implemented.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items in flip top prep unit holding above 41F. Per PIC, most items were prepped within 30 minutes of EHS arrival. EHS recommends doing prep at commissary or placing items (white sauce, salads, tomatoes) on TPHC to be discarded every 4 hours. PIC agreed to discard items after 4 hours. - VR - Verification required within 3 days to assess cold holding or to verify TPHC has been permanently implemented.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed chlorine sanitizer concentrations to be much greater than 150ppm (test strip bleached out white). - CDI - PIC refilled spray bottle to correct concentration of 100ppm.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of chlorine sanitizer. - CDI - PIC labeled spray bottle ‘sanitizer.’ |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed door propped open without fly protection or screen/curtains. Protect outer opening from entry of pests. - *NOTE: No point deduction increase due to absence of pests observed on unit. Full points will be deducted if pests observed on unit. |