|
3
|
1
|
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 - PIC unable to locate employee health policy. - CDI - EHS provided printed copy of employee health policy. Ensure all staff are trained on policy and maintain in facility.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed one container of corn holding below 135F. - CDI - PIC reheated corn to above 165F on the grill.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in multiple refrigeration units (see temperature chart). - CDI - PIC voluntarily discarded all TCS items holding above 41F that had been in units for more than 4 hours. EHS strongly recommends placing items in flip top portion of prep unit on TPHC during the warmer months. EHS provided PIC with TPHC written procedures form. Complete and maintain in facility if deciding to utilize TPHC moving forward. EHS also recommends placing individual salsas in cooler on ice or keeping lid on cooler with sufficient ice inside to maintain proper cold holding temperatures. EHS directed PIC to have a refrigeration technician assess lowboy unit. Do not store TCS items in unit unless on TPHC until repaired. Follow up visit required to ensure unit has been repaired for long term compliance.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - REPEAT - Observed 3 knives stored between the wall and the side of the flip top 2 door prep cooler. Remove. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food equipment certification. - REPEAT - Observed a table top fryer not under the ventilation hood. Truck was not permitted with this fryer. Remove fryer due to lack of space under the ventilation hood for the fryer. Follow up visit required to ensure fryer has been removed. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed what appears to be water leaking from underside of unit. Repair leak. |