|
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 could not provide employee health policy or proof that employees are informed of their responsibility to report required symptoms and illnesses. CDI - PIC educated about employee health and given sample health policy to go over with employees. 0 pts.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Gravy (131F) and chicken (125F) measured below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items to above 165F.
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 |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cassava leave in upright cooler (45F), rice (44F) and green rice (51F). TCS foods in cold holding shall measure 41F or less. CDI - PIC stated that these items are pulled out frequently to prepare orders which caused the food to warm up. The kitchen is extremely hot because the AC isn't working so ensure food is not left out and minimize opening doors to heat of kitchen doesn't warm food above 41F.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Establishment is using TPHC for fufu. No written procedures are available. CDI - PIC e-mailed TPHC form and he filled it out during inspection. 0 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |