|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed all foods in prep unit that was above 43F.PIC stated he checked foods in the prep top this morning and they were at 42F. Told PIC this does not follow cold holding stands of 41F and below. PIC stated they are driving food to the food truck after they drop off the truck in the morning
..Told PIC food must be transported on the truck and ensure the units are operational. CDI all cold items on truck discarded except for freezer items.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed facility without vomit diarhea written procedures. CDI provided procedures to be posted.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees wash hands and not use a barrier to turn off faucets. CDI hands washed |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink used to store whole head of lettuce, bowls, and cooking pans, and employee drinks. CDI items immediately moved. |
|
15
|
1.50
|
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
Observed raw chicken stored above RTE portion cups of sauces in bottom prep unit, raw chicken stored on cutting board with RTE food, and raw patties of burgers that where saran wrapped above fries in reach in freezer. CDI all items relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS items in prep unit and on counter tops above 41F. CDI ALL FOODS DISCARDED. Facility will call repair person to look at unit to ensure it is working efficiently. Verification required.
Facility voluntarily closed until unit fixed.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed dial thermometer for soups to check cooking temperatures of raw diced beef, chicken, and pre patties burgers. Verification required. |