|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreement on site at the time of the inspection. REPEAT.
CDI - EHS provided written copy of employee health agreement and had both kitchen employees sign at the time of the inspection.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher to be testing at 0ppm of chlorine at the time of the inspection. Sanitizer bottle was observed empty at the time of the visit.
CDI - Sanitizer bottle changed, machine primed, and retested at 150ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 a container of tater tots to be at a temperature of 96F on the counter beneath the heatlamp at the cookline. PIC stated that they make the tater tots in the oven every day and then they sit under the heatlamp until needed. EHS advised the PIC that switching to TPHC could be more beneficial since they are often only open from 7-11pm and typically sell through it on busier weekend nights.
CDI - Tater tots placed on temporary TPHC. EHS filled out TPHC procedure with PIC and explained the process to the PIC to utilize going forward.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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) - Observed 2 opened packages of hot dogs in the lowboy refrigerator that were not provided with date marks of any kind. Upon questioning it was discovered they were opened the previous Wednesday, making today day 8 for the items. EHS explained how the 7 day date marking window and with the facility being closed on Monday/Tuesday the EHS advised that the kitchen staff discard all TCS items on Sunday night or first thing Wednesday morning to avoid date marking violations in the future.
CDI - PIC voluntarily discarded.
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 a container of crab rangoon dip and corn salsa to be cooling in the opentop refrigerator at the time of the inspection. Items observed at temperatures of 62F and 44F, respectively. PIC stated that they had just prepared both items within the last 30 mins. EHS explained how all cooling should be done in the WIC and following prep they should utilize the WIC for cooling. The opentop refrigerator is a unit that is not designed nor approved for rapid cooling.
CDI - Containers moved to the WIC to rapidly cool.
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 . |