|
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 - No proof of training regarding employee health policy for foodborne illnesses and symptoms available at time of inspection. PIC showed EHS online learning modules they take but was unable to show training specifically teaching the foodborne illnesses and symptoms. *CDI - EHS provided PIC with employee health policy reporting agreement for all food employees to read, sign and date.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Food employee use phone to check time, leave kitchen and return to engage in food prep. *CDI - EHS educated employee on mistake and employee properly washed hands before engaging in food prep. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - Restrooms without soap available at handsinks. *CDI - PIC had house keeping replace soap in restrooms. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Hard Boiled Eggs, Yogurt and cut melons above 41F at breakfast buffet area. *CDI - PIC stated all items are voluntarily discarded at the end of breakfast everyday. EHS recommends establishment use TPHC moving forward. EHS provided TPHC procedures via email which PIC printed and had food employees fill out onsite.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No thin probe thermometer available during time of inspection.
A verification visit will be conducted within 10 days to verify that establishment is in possession of a digital thin probe thermometer. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - 5 squeeze bottles of different types of salad dressings unlabeled. Please label squeeze bottles so that the contents within are easily identifiable. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Left Gasket to 3 Door RIC in need of replacement. |