|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf PIC could not provide employee health policy. CDI - PIC educated on employee health policy and given a sample policy in Spanish. 0 pts. |
|
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 thawing raw chicken observed directly on top of bag of thawing fries. Also, raw pork stored on shelf above cooked foods in upright cooler. Separate raw animal foods from ready-to-eat foods. Do not store raw animal foods on shelves above ready-to-eat foods. CDI - Storage order corrected during inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Refried beans and rice in hot holding were below 135F. TCS foods in hot holding must be held above 135F. CDI - Rice discarded and beans reheated to 170F.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Several TCS RTE foods were missing prep date labels. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - PIC placed date labels on items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Chicken, fries, and beef were thawing at room temperature at 3-compartment sink and were above 41F. TCS foods must be thawed under cold, running water, in refrigeration, or as part of cooking process. CDI - Thawing foods moved to cooler. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food is mployee not wearing hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT |