|
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 available on MFU but no signed copies of policy present. - CDI - EHS explained requirements to PIC. All present employees reviewed and signed policy. Maintain signed copies on MFU.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee crack raw shell eggs onto grill and then begin handling ready-to-eat tortillas without removing gloves, washing hands, and donning new gloves. - CDI - Education provided. Employee removed gloves, washed hands, and donned new gloves before continuing to prepare ready-to-eat foods. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed one container of rice holding below 135F in steam well (see temperature chart). Per PIC, rice was heated initially at 6AM this morning. - CDI - PIC voluntarily discarded rice. EHS recommends placing rice on TPHC if unable to maintain at 135 in steam well. EHS provided TPHC written procedures form.
*NOTE: Point deduction reduced due to improvement noted since previous inspection.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
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 lowboy across from prep unit near the door (see temperature chart). Ambient temperatures of unit read 49F. PIC stated items were placed in unit around 8AM. PIC moved items to prep unit and placed on ice to quickly cool. PIC agreed to not store TCS items in this unit until repaired. - VR - Verification required within 3 days to ensure unit has been repaired.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed small single service plastic bowl stored in salsa to use to scoop out salsa onto pupusas. Replace plastic bowl with a handled utensil.
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. - Observed knives stored between prep unit and wall of MFU. Do not store knives in this location. |