|
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 signed employee health agreements on site at the time of the inspection. PIC was knowledgeable about the reportable illnesses and exclusion policies but stated he did not receive any employee health policies in the past when getting the permit issued.
CDI - EHS provided employee health policy at the time of the inspection and all on site employee signed.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
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 - Observed cartons of raw shelled eggs stored on the top shelf of the cookline lowboy refrigerator, directly above RTE condiments and dressings.
CDI - PIC rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
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 condiment bottle of cilantro crema stored in the cookline opentop refrigerator at a temperature of 47-50F. Bottle is too tall and half gets stored above the refrigeration line in the unit.
CDI - PIC voluntarily discarded and is to keep the cilantro crema in smaller squirt bottles or the lowboy going forward.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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) - Observed insert containers of diced tomatoes, pico, cherry tomatoes, and sliced tomatoes to all not be provided with date marks in the cookline opentop refrigerator. PIC stated that the cherry tomatoes were from a bulk batch stored in the lowboy with a date mark of 10/16. All other items were prepped the day before as per the PIC, stating that they do daily prep most of the time but yesterday was slower resulting in some containers being left over.
- Observed 2 containers of chorizo that had date marks of 10/4. After questioning it was discovered that the facility cooks chorizo on a black stone grill out back, which they were approved and given a variance for on 6/27/25, and freezes it to be used throughout the week. PIC stated that the cook date was 10/4 and they had only pulled the 2 containers at the line the day before. REPEAT.
CDI - PIC date marked all items with correct dates. Pulled from freezer dates placed on chorizo.
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 . |