|
3
|
1
|
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
Observed ownership and PIC, unable to list the five foodborne illness symptoms or the actual six foodborne illnesses of concern. No handouts present despite being given at the time of permitting. CDI handouts re-issued.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Mobile food unit ownership given handouts at time of permitting, however handouts not present today. CDI handouts re-issued.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 observed raw chicken and raw beef cold holding at 40° or below. Also observed sliced tomatoes cold, holding in top of prep unit at 41°. However, cut leafy greens in top of prep unit and beans already cooked in the top of the region refrigerator were at 45° CDI letters to be discarded in four hours, beans removed to reach in freezer that was 23° to hold.
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 . |