|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - PIC and an employee unsure of foodborne illnesses and symptoms after questioning and no proof of training. EHS provided employee health policy agreement document to establishment. A verification visit will be conducted within 10 days to ensure document is signed showing proof of training.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels at handsink next across from Hot Holding Steam Table. *CDI - PIC replaced paper towels in paper towel dispenser. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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- *Observed - Raw Beef stored above Shrimp and Tilapia in Grill Drawers and Raw Chicken stored above Raw Beef in WIC. *CDI - PIC had food employee reorganize shelving in both units correcting storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Chicken stored above uncooked vegetables in Grill Drawers and Raw Chicken stored above churros in 2 Door Lowboy RIF.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
*REPEAT* 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 - Pork, Beans, Pickled jalapenos, Pico De Gallo cooling in WIC with tight fitting lids and Shredded Lettuce past the fill line cooling in Flip Top Unit. *CDI - PIC left the lids to containers cooling in WIC slightly open to allow for better air flow improving cooling. PIC evenly distributed shredded lettuce into another container to improve cooling rate.
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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking metal containers stored on clean dish rack. |