|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf)
** Observed PIC with minimal knowledge about Employee Health Policy, date making, the facility also did not have the written policy/poster present to discuss or refer to during inspection questions. CDI- EHS and PIC discussed in detail about how the matter at the the time of inspection, gave the EHP poster to PIC. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
** Observed the facility without diarrhea and vomiting written procedures. CDI- EHS provides the poster at the time of inspection.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 several metal pans with old food residues on it, stacking up stored as clean on shelving. CDI- Items sent to be washed again. Ensure to clean all dishes and equipment to sight and touch at anytime.
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 . |
|
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 a big hotel pan of pork, caramelized onion, 6 pans of grilled breads that was cooked 2 days ago in triple door refrigerator holding temperature above 41F. CDI- PIC volunteer to discard items at the time of inspection. EHS and PIC discussed details about cold holding/cooling and temperature requirement at the time of inspection.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
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).
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
**Observed several items in WIC date marking is not consistent, some are kept for 7, 10, 14 days. All are TCS and RTE food. Observed egg patties dated 9/18- 9/24. Sausage dated 9/24, gravy dated 9/25- 10/5, ground beef 9/24- 10/3, butternut soup 10/5- 10/13. Some items were expired a while ago and not being discarded as it supposed to. All TCS food items (Cooked, prepared , opened) shall have 7 days total date marking. CDI- PIC volunteer to discard items at the time of inspection . Date marking details also discussed with PIC.
VERIFICATION NEEDED within 3 days (10/9/26) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
** Observed the facility is using TPHC, have stickers mark on dice chicken pan as 10am. Items on the serving counter has time stamp. However there is no TPHC procedure form or temperature log available upon request. EHS email the form to PIC, and explain in detail about the form/procedure and to keep temperatures log and everything in detail. VERIFICATION NEEDED within 3 days (10/9/26) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
** Observed metal pans wet stacking on shelving. Ensure to air dry all dishes before putting/stacking them away for clean use. |