|
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 Establishment has posted employee health policy forms but could not provide employee health forms that employees read and sign. CDI - PIC sent blank employee health policy form and instructed to have all employees read through policy and sign it. 0 pts.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling lemon wedges with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Lemon wedges discarded and employee educated on bare hand contact.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Sealed packages of raw duck were stored on shelf above raw beef. Store raw animal foods according to final cook temperatures. CDI - PIC moved raw duck to bottom shelf. 0 points taken due to different circumstances from last inspection. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in table top cooler (arugula, lettuce, cooked onions, cut tomatoes, and American cheese) were 56-63F. Unit was off. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded items. REPEAT
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 . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on make line. Do not store personal items where food is prepared. 0 pts. |