|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
Observed no certified food protection manager. Facility has 210 days from permit issuance to comply prior to point deduction. |
|
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
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
Observed PIC and other employee with inadequate knowledge of the employee health policy and what symptoms and illnesses to report. CDI: education provided and gave copy of new Employee Health pamphlet in Spanish. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
Observed employee handling tortillas with bare hands. CDI: education provided; tortilla was discarded. |
|
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
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed raw shell eggs stored above salsa and lettuce inside walk-in cooler. CDI: storage order was corrected. |
|
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
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 .
Observed all food prep coolers and reach-in coolers (4 out of 4 coolers) in facility holding TCS foods such and cut lettuce, shredded lettuce, queso, shell eggs, hot dogs, raw chicken, raw beef, green salsa, red salsa, raw pork, etc out of temperature compliance > 41F (see temp chart). Walk-in cooler temperatures observed in compliance. Technician was called and on site servicing coolers. Facility has agreed to voluntarily close until coolers are serviced and maintaining proper temperatures. CDI: all food held inside coolers since 9am have been voluntarily discarded by chef and PIC.
Compliance visit is needed to ensure coolers have been repaired and maintaining temperatures of 41F/below. PIC will notify EHS by the end of the day with information on coolers. |
|
39
|
0
|
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 food containers stored on the floor inside walk-in cooler. Observed bags of onions stored on the floor inside dry storage room. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed handles stored down in ice bins and dry goods.
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 bowls being used as scoops inside rice. |