|
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 employee unable to answer EHS questions regarding employee health policy and no guidance available to reference. CDI: EHS provided education and EHP poster. |
|
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 a rolling cart containing cardboard being stored directly in front of hand sink in prep room which was blocking access for employee hand washing. CDI: PIC relocated rolling cart. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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) 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 . Observed containers of beurre blanc sauce, bacon fat, dill aioli and hot pickled onions all being stored in walk in cooler several days past their expiration date and a container of cooked mushrooms being stored in walk in cooler without a date mark. CDI: PIC discarded all expired items and date marked mushrooms that were prepared on 8/29. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 a case of cans of tomato sauce being stored on floor underneath shelving in dry storage room. CDI: PIC placed cans on shelves. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic container without a handle being used as a scoop and stored in a large container of flour in prep room. CDI: PIC removed plastic container from container of flour. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed PIC using a thermometer to test dish machine that was not capable of holding reading of highest temperature. VERIFICATION REQUIRED to ensure an approved max/min thermometer is available for testing dish machine high temperature sanitizing rinse. |