|
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 Observed knowledge of employee health and reporting to be lacking. CDI - EHS and PIC talked through employee health policy, required exclusion time lines, and what to do if there was a diagnosed illness. - 0 - |
|
15
|
1.50
|
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 Observed raw shell eggs stored above RTE crab stick on WIC shelf. CDI - Storage order rearranged.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed various unwashed produce items stored above RTE sauces and other food items on walk in cooler shelf. CDI - Storage order rearranged. Facility may need to rent a second storage rack soon from TCK. - 1.5 -
For more information on food storage order 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 Pad Thai sauce that includes cooked garlic and onions, cooked tofu, noodles, rice, woodear mushrooms, cut cabbage, and bean sprouts holding outside of temperature parameters. CDI - Items were placed on TPHC. A form was filled out with PIC and emailed. - 1.5 -
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 . |