|
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 no training of employee health to food employees. PIC stated they are all fairly new but the other manager is aware of Employee Health. EHS explained that all new employees shall be trained on Employee Health Policy the first day they are hired, so that they understand the symptoms and illnesses that are required to be reported to the manager, and the manager is taking the correct procedures to restrict or exclude the food employees reporting any of the reportable symptoms/illnesses.
CDI: EHS reviewed Employee Health poster that they received from the county when getting permitted, with the PIC and new food employees.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed food-grade bag of raw beef stored directly on top of uncovered raw beef chunks inside a bin stored in the WIC.
CDI: Bag was removed from bin.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed multiple sheet trays and pans of cooked TCS food items cold holding inside the WIC without some sort of cover. PIC stated these items were not being cooled today.
CDI: PIC had food employees cover these TCS food items.
Keep all food items covered when not in the cooling process, to prevent contamination. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed some TCS food items cold holding in the WIC at 41F or below, and some cold holding above 41F (see temp chart). EHS observed ambient air temp inside the WIC was temping between 43F-50F. Facility does not do temperature checks on their units, so it is unsure of when WIC went out.
PIC had food employees voluntarily discard TCS food items that were temping above 41F and not in it's cooling process, and had food employees move all TCS food items temping at or below 41F into the standing reach-in cooler and WIF so that they do not go above 41F.
**Facility voluntarily closed and stopped operations. PIC stated they were done prepping for the day, and EHS explained that they can voluntarily open back up for operations only when repairs have been made to the WIC. PIC contacted repairman immediately to come out to make on-site visit to check on the unit, and repairman stated he will arrive 40 minutes later to check on the unit. PIC will contact EHS when repairs have been made and WIC is maintaining TCS food items at or below 41F.
**Repairman arrive on-site before EHS was done typing up the report, and stated that the WIC pipes were frozen over and he needs to melt it down and also add more freon. Repairman showed EHS video of this, and stated it would take about an hour to repair.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
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 . |