|
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 posted on MFU, but no signed copies of policy nor a signed acknowledgment of policy available. - CDI - EHS discussed requirements with PIC and directed PIC to have all employees sign poster as acknowledgment of policy. EHS also provided copy of policy via email that can be signed.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed rice and vegetable broth holding below 135F on stove (see temperature chart). - CDI - Per PIC, burners had been turned down within last 20 minutes. PIC rapidly reheated items to above 165F.
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 cold holding above 41F (see temperature chart). PIC voluntarily discarded all RTE TCS items holding above 41F that had been on the MFU for longer than 4 hours. Raw meats were placed on ice to rapidly cool. Per PIC, food was placed on the unit around 12:40PM. RIC can only be used for nonTCS foods until unit is repaired or TCS items can be held on TPHC for 4 hours in unit. EHS provided PIC with TPHC written procedures form. - VR - Verification required within 3 days to ensure unit has been repaired.
*NOTE: Risk control plan to be implemented for cold holding. RCP to be signed and began at VR follow up visit.
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 |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one spray bottle of bleach lacking a label. - CDI - PIC labeled spray bottle appropriately. |
|
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 various working containers of oils and spices lacking labels. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed chlorine sanitizer concentration of greater than 150ppm in sanitizer bucket. - CDI - PIC corrected sanitizer concentration to 100ppm chlorine. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed avocados with stickers still present stored in prep unit for service. Wash avocados at commissary prior to placing on unit and ensure sticker is removed from avocados during washing process. |