|
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 When discussing the employee health policy, PIC stated training does not occur frequently and could not provide signed copies of the health agreement. EHS advised to increase training frequency so staff could remain educated on their responsibility to report symptoms and also retain signed copies to show acknowledgement for next inspection. CDI - EHS provided additional copies in Spanish so that PIC could review with staff and have them sign. (0)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can and numerous bus tubs stored in front of hand sink blocking access to hand sink. CDI - PIC moved trash can and bus tubs to appropriate area clearing space at hand sink for access. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 numerous containers of sauce and dried goods without proper labels. EHS advised any food stored outside of original container should have a legible description of what the item is. REPEAT. (1) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops for rice stored in water held at room temperature. EHS advised to only hold utensils in water above 135F. CDI - PIC removed water from container. (0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans stacked on top of each other clean with water still present inside the container. EHS advised to stagger pans on prep surfaces or drain boards to allow air drying before stacking on top of each other. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed aluminum foil used to line a non food contact surface above the grill station. EHS advised to remove aluminum foil since it is a single service item and cannot be re-used for multiple uses. (0) |
|
56
|
0.50
|
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. Observed numerous items used for employee meals commingled with food used for service. EHS observed no dedicated storage area for these items and discussed this issue with PIC during last inspection. (0.5) |