|
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 No proof of employees being informed of responsibility to report the “big 5” symptoms and “big 6” illnesses. CDI - PIC sent employee health agreement form to email. Have all staff read and sign the form stating they understand that they must report these symptoms and illnesses to the manager. 0 pts.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Quat sanitizer must be 150-400 ppm. CDI - Solution drained and refilled with 200 ppm solution. REPEAT
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Cooked potatoes in walk-in cooler measured 65F. Cook stating they began cooling around 6:30AM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Cooked potatoes discarded. Also, grits in reach-in cooler measured 62F. Cook stated they began cooling around 6:30AM. CDI - Cook educated on cooling methods and discarded grits. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Tuna salad in walk-in cooler measured 56F. Cook stated it began cooling around 6:30AM. TCS foods prepared using cold or room temperature ingredients must cool to 41F within 4 hours of preparation. CDI - Cook discarded tuna salad. REPEAT
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce (47F), ham (48F), turkey (49F), and cut tomatoes (52F) in sandwich cooler were above 41F. TCS foods in cold holding shall measure 41F or less. Cooler air temperature was below 41F and PIC stated that items were being pulled out frequently during lunch rush for the last 2 hours. CDI - PIC moved items to freezer to rapidly cool.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 Tuna salad, cooked potatoes, and cooked grits were cooling improperly. Tuna salad and cooked potatoes were cooling in tightly wrapped pans. Cooked grits were cooling in a tightly wrapped pan in reach-in cooler. Use walk-in cooler or freezer to cool TCS foods. Leave cooling TCS foods uncovered or loosely covered, and use shallow pans or thin portions so they cool quickly. CDI - Cook and PIC educated on cooling methods. REPEAT
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 . |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Contact waste management company to put drain plug on dumpster. REPEAT |