|
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 stated that all employees are employees from their other restaurant, Jasmine Buffet, and all the employee health agreements are on file at that facility.
CDI - EHS provided new employee health agreement to PIC who made copies on sight and had all employees sign it at that time. Employees did have knowledge on reportable illnesses and symptoms and stated having been trained on the information when they were originally hired at the other location (Jasmine Buffet).
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the cookline handwash sink to have a large rolling garbage can placed directly in front of it and a metal bowl of hot water in its basin, obstructing its use.
CDI - PIC moved garbage can and bowl of water. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 a gallon of whole milk and 2 plastic milk pitchers that were not provided with a date mark on it in the clear 3 door lowboy at the front counter. PIC stated they were filled up with milk from gallons that were opened both the day before and today.
CDI - PIC provided yesterdays date (7/6) on all pitchers and today’s date (7/7) on the milk gallon opened today.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a canister of insect repellent stored on the floor by the ice machine.
CDI - PIC voluntarily discarded. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of food stored on the floor of the WIF.
- Observed numerous bottles of syrup stored in the cabinets beneath the front counter handwash sink and dump sink, subjecting the bottles to possible contamination from the drain pipes to both sinks.
CDI - PIC relocated syrup bottles from beneath the sinks to other front counter cabinets.
3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a flour bin not in use stored on the lower prep shelf adjacent to the fryers.
CDI - PIC covered bin. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed a large 2 pronged pot fork stored in an uncleanable crevice between the cookline prep sink and the wall.
CDI - PIC removed and placed at dirty dish pile to be W/R/S. |