|
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 standard procedure for ensuring employees are trained in proper exclusion and reporting of required illnesses/symptoms. PIC responds with non food-borne illness related symptoms when asked.
CDI- EHS provides EHP documents for staff to review and sign. (-1)
FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed food handler touch food containers inside WIC and door handle then resume prepping RTE foods without first washing hands.
CDI- Employee washes hands. EHS spoke to PIC about when hand wash is required. (-0) |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT.
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 beside cooked lamb in WIC.
CDI- Lamb moved above eggs. (-3)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed pans stored as clean with used tin foil wrapped around handles, and several containers with date mark stickers remaining.
CDI- Items returned to warewashing for W/R/S. (-3) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed all TCS foods in fliptop without date marks. PIC explains difficulty getting stickers to remain adhered.
CDI- All items properly date marked. EHS advises that a procedure for date marking must be enacted; if PIC wishes not to use stickers, another method of clearly dating items at the fliptop must be used. (-3) |
|
37
|
0
|
Food properly labeled: original container |
No |
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 unlabeled spices near cook line. EHS advises PIC to label items. (-0) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed in-use utensils at stove in 100F water.
CDI- Water reheated to 165F. (-0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers.
Observed silverware stored with handles facing down.
CDI- Silverware tuned so only handles are touched. (-0) |