|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Facility has a blank employee health policy posted but was unable to provide signed copies for all employees. REPEAT.
CDI - EHS left 3 page employee health policy (with decision tree and sign up log) with the PIC at the time of the inspection.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 - Observed insert containers of sliced tomatoes, cut lettuce, roasted onions, and cheddar cheese at temperatures of 49-61F in the tabletop cold holding unit. Unit was observed without a lid and close to the heat lamps at the expo line. PIC stated they bring items out to the table top unit at approx 10-10:30am. Unit ambient at 53F. REPEAT.
CDI - Lid was introduced to unit and ambient observed at 37F after. All out of temperature TCS items were moved to the WIC to rapidly cool.
- Observed sliced tomato, fresh mozzarella, pesto, roasted onions, shredded cabbage, shredded lettuce, and grilled chicken in the grill opentop/lowboy refrigerator to be at temperatures between 46-49F. Unit was observed in the hottest part of the kitchen and the lid was not completely shut, being held open at least 2-3 inches by scoops inside the opentop portion and the lowboy portion was observed overfilled. PIC provided temperature log of when he temped all units any the start of the day (9am) and it was at 39F. Unit ambient was observed at 47F at the time.
CDI - All items placed on temporary TPHC to be discarded at 2:30pm. Once scoops were removed and items removed from lowboy portion, the unit ambient was observed below 41F. Facility is to maintain the lid closed and avoid overcrowding the lowboy portion going forward to allow the unit to properly maintain temperature.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed pre-portioned bags of cooked chicken and pork in the refrigerated drawers across from the stovetop to not have a date mark. PIOC stated they are prepped the night prior to be used throughout the next day.
CDI - PIC date marked items
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed and insert container of pickled peppers cooling in the lowboy portion of a cookline refrigerator. All cooling of item must be done in the WIC as the lowboy coolers are not designed to cool foods down.
CDI - PIC moved to WIC to rapidly cool.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0.50
|
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 2 sheet trays of thawing raw tuna that were not removed from their packaging prior to thawing. Package states “remove from packaging prior to thawing”.
CDI - Slits put into all packages of raw tuna. |
|
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 bulk storage containers in the pizza area to not be labeled as to their contents. |
|
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 the 3 cookline sanitizer bucket solutions to be at <50ppm quaternary ammonia.
CDI - PIC emptied and refilled buckets and restested at 200ppm. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets to all cookline refrigerators and refrigerated drawers to have an accumulation of black grime. |