|
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 Facility did not have an employee health policy and an employee health agreement. CDI-Documents provided by REHS
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf . Facility did not have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI-REHS provided documents to PIC for facility use.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs above various sauces in low boy and walk in cooler. CDI-PIC rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . Observed a metal container of marinated chicken in reach in cooler at 44F. Chicken had not been used and has remained in reach in cooler since yesterday evening. CDI-PIC discarded marinated chicken.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on all cooled vegetables stored in walk in cooler, reach in cooler, and flip top cooler such as rice, carrots, mushrooms and fried tofu. Also observed corn dogs and pork and vegetable pot stickers in reach in cooler without date marking. PIC stated all cooked vegetables were prepared yesterday and only kept for 2-3 days. PIC also stated that fried tofu, corn dogs, and pork and vegetable pot stickers were removed from freezer and placed into flip top cooler and reach in cooler 2 days ago. CDI-REHS provided education on proper date marking for all items and PIC properly dated foods.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 working containers of foods stored on flip top cooler without labels. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed single use bowl stored as scoop in large seasoning container at dry storage area as well as scoops with handles touching foods in small flour containers stored at flip top cooler. |