|
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 employee health policy without non-typhoidal Salmonella listed as a reportable illness. EHS provided PIC with updated employee health reporting agreements via email and updated 3 page policy. VERIFICATION REQUIRED within 10 days to ensure employees have attested to the updated policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken hot holding on the grill and queso double panned hot holding in the steam well below 135F. CDI: Items were rapidly reheated to over 165F. All other items were properly hot holding throughout facility.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings, and shredded cheese above 41F today. Chicken wings had been left out of the cooler during the lunch rush and placed back in the reach in part of the prep cooler. CDI: Shredded cheese voluntarily discarded and wings rapidly cooled in the walk in cooler. REPEAT VIOLATION All other cold holding in compliance today.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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). Observed no date marking in prep tops throughout facility on items including but not limited to spinach dip, potato salad, tomatoes, lettuce, and Cole slaw. REPEAT VIOLATION Facility had larger bulk containers of all items in the lower part of the prep top, walk in cooler, or reach in coolers. CDI, PIC allowed to date/re-date all TCS food product(s) because bulk items were located within the facility. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C)
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 .
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 cucumber pico (9/7), pork belly (8/5), and collard greens (9/3 and 9/7) held past 7 days. CDI: Items voluntarily discarded. Observed all prep tops items without date marks. See above. CDI: Items date marked.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in kitchen. PIC stated that he has the pest control company coming over night today to perform fly treatment. Facility has pest control coming every other week for routine treatment. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket on left door of salad prep top cooler. Observed lid of flip top at fryer cooler loose. Observed damaged shelving in several coolers throughout. Observed peeling shelving where pans are stored in the prep area. Replace or reseal rusted and peeling shelving. |
|
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 exteriors, gaskets, and shelving of equipment and coolers throughout facility in need of cleaning. Equipment has significant build up. Clean and maintain clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some areas of facility in the kitchen where flooring is not smooth and easily cleanable. PIC stated that they are working to repair/patch these areas.
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 grease and dust accumulation on all walls and ceilings throughout facility as well as some build up behind fryers and in the hood vents. Ensure more frequent cleaning of these areas. Clean and maintain clean. |