|
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 employee health policy in facility. PIC not able to show EHS that employees are informed through trainings/signed policies. CDI- EHS emailed new employee health policy to PIC. PIC will print out policy and go over it with staff and have them sign last page.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed soap dispensers not working at either hand sink inside kitchen. Soap was stocked inside, but automatic dispensers are not working. CDI- soap placed at hand sinks until automatic dispensers can be repaired. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed multiple metal pans with sticker residue in clean dish storage rack. CDI- pans moved to dishwasher to have stickers removed and rewashed, rinsed, and sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed food employee put cut honeydew melon held on TPHC back in cooler instead of discarding. Ensure food items held outside of temperature control on TPHC are discarded after hold time. CDI- item voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of bleach with no label. CDI- bleach labeled. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked in clean dish storage area. Ensure pans are air dried before stacking.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishwasher drying clean equipment with towel after equipment is ran through dish machine. Ensure equipment is air dried and not cloth dried. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no thermometer for testing hot water in high temp dish machine. PIC ordered thermometer during inspection. EHS will verify that thermometer has arrived at facility and is working no later than 10/24. |