|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P
Observed no written procedures for an employee health policy agreement onsite during inspection. -CDI- EHS provided an updated copy of an employee health policy agreement. (0 pts)
For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
5
|
0
|
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 no written vomit and diarrhea clean up procedures onsite during inspection. -CDI- EHS provided written vomit and diarrhea clean up procedures. (0 pts)
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed food employee wearing gloves place gloved hands inside oven mitts, then remove the oven mitts to proceed to work with RTE food. Gloves must be changed when they become soiled. -CDI- EHS provided education to PIC on proper gloves changing. (1.5 pts) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed meatballs at 122F while said to be hot holding. PIC stated that the meat balls were heated and placed in hot holding at 10:30am. -CDI- PIC reheated the meatballs to 170F and then placed in hot holding.
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 . |
|
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 several items that were in the flip top units holding above 41F while said to be cold holding. PIC stated that the items were placed in the units around 6:30am but does not know how long they have been above 41F. -CDI- PIC voluntarily discarded the non-complainant items. (1.5 pts)
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed in-use utensils with the handles being stored in direct contact with the food. -CDI- Utensils were placed so that the handles were above the food. (0 pts) |