|
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 - No proof of training for staff regarding foodborne illnesses and symptoms. *CDI - EHS provided copy of employee health policy and reporting agreement for PIC to have current and future staff read, sign and date.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
*REPEAT* 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).
*Observed - Multiple food items date marked for 8 days. PIC stated they were not including day of prep as part of the 7 day date marking requirements. *CDI - PIC had employee go through all labels and correct dates to reflect proper 7 day date marking.
*Observed - Fried Chicken Bites cooked Monday without date marking. *CDI - PIC date marked item.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
*REPEAT* 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- *Observed - Establishment utilizing TPHC for Chicken “lunch special” item. PIC stated Chicken is cooked and held at ambient during lunch hours 11:30AM - 1:30PM. PIC stated that any remaining chicken is either discarded or given to staff. *CDI - EHS provided written TPHC procedures and filled out document with PIC.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
*REPEAT* 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Large Plastic lidded Container of Spaghetti Noodles cooling in WIC with little change in temperature after 45min. Metal sheet trays of rice cooling at ambient with a rate of cooling that is below cooling parameters. *CDI - PIC distributed noodles through 2 metal containers without lids in WIC to improve cooling rate. PIC placed rice into WIC to speed up the cooling rate.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 - Scoop handles for Flour in contact. With food product. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. *Observed - Heads of Lettuce stored in grocery bags. PCI stated they were purchased last night and the employee must’ve forgot to remove them from bag. *CDI - PIC removed lettuce heads from grocery bags.
*REPEAT* 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed - 2 Rice Cookers labeled for household use only in use for rice during lunch special. EHS informed PIC to remove items from restaurant use. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Quaternary Test Strips for 3 compartment sink sanitizer dispenser ruined and unable to provide accurate readings for Sanitizer.
A Verification visit will be conducted within 10 days to ensure establishment is in possession of accurate quaternary test strips. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cellphone stored on prep tables. *CDI - PIC removed cellphone. |