|
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 PIC unable to provide any training for employees on foodborne illnesses and when to report. CDI - EHS provided copies of employee reporting agreement and reviewed with PIC. PIC will review and have employees sign before next inspection. (0)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pork wontons, shrimp, and tofu,in reach in under make table without date marking. PIC stated shrimp and tofu was prepped yesterday and wontons was thawed today for service. EHS advised once wontons are taken out of freezer and thawed, they should be date marked for seven days. CDI - PIC was able to create accurate date marks for all items. (1.5)
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed outer door with approved netting covering the door, however, EHS observed a two inch gap at the bottom creating a space for insect/rodent entry. EHS advised to obtain a curtain long enough to cover all areas of door to prevent entry. (0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. EHS observed buildup of dust and debris around WIC door. Increase cleaning frequency to avoid accumulation. (0.5) REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy accumulation of residue and food debris behind wok station in kitchen. Increase cleaning frequency to avoid accumulation. (0.5) |