|
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 PIC could not provide employee health policy for establishment. CDI - PIC given sample health policy to use. 0 pts.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser was not working. CDI - PIC placed roll of paper towels at sink and will replace dispenser. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Cloth towel in front hand sink. Do not store items in hand sinks or use them for any purpose but employee hand washing. |
|
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 Chicken wings and pizzas in hot holding case measured below 135F. PIC given TPHC template and filled it out during inspection. TPHC will be used for TCS foods in hot holding case unit from now on. CDI - PIC placed time each item was reheated this morning and will use or discard within 4 hours.
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 Chicken wings, mini tacos, and potato wedges in reach-in cooler measured 49-50F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to freezer and will be kept frozen until they are reheated. PIC has already ordered a new cooler and will keep all TCS foods frozen until then.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of disinfectant was unlabeled. CDI - PIC labeled bottle. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Reach-in cooler measuring above 41F. Sanitizer dispenser was dispensing sanitizer above 400 ppm. Replace or repair reach-in cooler. Contact chemical company to adjust sanitizer dispenser concentration. Diluted with water to 150-400 ppm until company fixes dispenser. |