|
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 : Facility management could not confirm all employees have been informed of required symptoms / illnesses as required NC Food Code Manual. CDI- sent compliant poster and sign off sheet to facility while on site. Administrative staff was implementing while on site.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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: found ready-to-eat hotdogs in protein unit at kitchen grill stored under raw proteins. CDI- hot dogs moved to upper shelf. No cross contamination observed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Link sausage said to be held on TPHC in kitchen grill station is not covered by procedures. Cut fruit at Fallswater on TPHC not recorded in log book. CDI- discussion with PIC about documentation, and revisions made to procedures. Sausage and fruit discarded. |