|
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 - Observed the facility using the old employee health form with only 5 foodborne illnesses listed instead of the required 6.
CDI - EHS provided English and Spanish copies of the new updated employee health policy at the time of the inspection and will send the pdf version of the updated employee health policy as well so facility can adjust their online onboarding to include the updated policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of shredded lettuce stored in the lowboy refrigerator at temperatures of 43-44F. PIC stated it was not out at all and had been in there overnight.
CDI - PIC voluntarily discarded lettuce.
- Observed a squirt bottle of ranch dressing that was out before and upon the EHS arrival at a temperature of 46F. PIC stated having it out for prep and that it had not been out for longer than 20 mins. REPEAT.
- Observed an insert container of buffalo chicken at temperatures of 46-49F in the opentop refrigerator. PIC stated that he had it out of the unit prior to EHS arrival and had just placed it back into the opentop. All other items in the opentop refrigerator were observed at/below 41F. REPEAT.
CDI - Ranch dressing removed from squirt bottle and placed into a shallow container to rapidly cool in the WIC. Buffalo chicken dip placed into WIC for rapid cooling. Both items observed below 41F by the conclusion of the 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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. - Observed the facility doing 48 hour ROP for chicken and vacuum packages were observed in the WIC without the time stamp. Correct dates were on the product and PIC was able to provide the time the ROP process occurred at, which was at 2pm today (10/9).
CDI - PIC placed time stamp on the date mark. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous flying insects throughout the kitchen areas. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of insert containers stored as clean on the clean dish rack that were wet nested. |