|
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 For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed MFU with no guidance for employee health policy or training evidence. CDI: EHS provided updated EHP guidance from HD. |
|
15
|
0
|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw beef being stored over a container of sour cream in reach in cooler. CDI: PIC re-arranged items to proper storage order. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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) 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 . Observed date marks missing from a container of grilled chicken in reach in cooler and containers of diced tomatoes and shredded lettuce in low boy cooler. CDI: PIC date marked all items as they were prepared yesterday. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TCS food items being held in prep flip top cooler on TPHC without a time marked to indicate when the 4 hour period has elapsed. CDI: PIC marked items with start and end time. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working bottles of condiments and sauces being stored in prep reach in cooler without labels. CDI: PIC labeled working containers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two household freezers being utilized on MFU. Replace freezers with ANSI certified or equivalent units.
4-501.11 Maintain equipment in good repair. Observed prep cooler with torn gaskets on doors. PIC stated she is in the process of replacing the unit due to it’s inability to maintain foods at 41F or below, which is why she holds foods on TPHC. |