|
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 signed employee health policies on site at the time of the inspection available for review. PIC and employees were knowledgeable about the reportable symptoms and illnesses and aware of the exclusion policy, just no signed employee health policies on site.
CDI - EHS provided paper copy of Mecklenburg County employee health policy and onsite employees signed at the time of the inspection.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the deflector in the ice machine to have an accumulation of black/pink grime. REPEAT. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a canister of “Hot Shot” stored on a shelf above the food prep sink. Product is designed for household use only and not approved to be used in commercial settings.
CDI - PIC voluntarily discarded. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed ROP raw salmon filets thawing in an insert container without the filets being removed from the ROP environment. Package states “remove from package while thawing”.
CDI - Cookline employees put cuts into the packages, removing the salmon filets from their ROP environment during the thawing process. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
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. - Observed the ice scoop to the ice machine stored directly on the ice machine without a barrier protecting it. REPEAT.
CDI - Ice scoop stored in a bin when not in use. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of cleaned metal insert containers wet nested on the clean dish rack.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed pairs of tongs to be hanging on the clean dish rack and hanging in a way where their food contact surfaces are easily contaminated by any employees clothing/arms who attempts to wash their hands at the adjacent handwash sink. |