|
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 Observed the current employee health policy does not reflect the addition of Salmonella (non-typhoidal) CDI - Provided the PIC the New NC Food Code Changes and guidance via email. For more information on employee health policy please visit: http://meck.co/FoodSafety |
|
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 the establishment has a kit for vomit and diarrheal but no written procedures for employees to follow when responding. CDI - Provide New NC Food Code changes and guidance for these types of events via email.
For more information please visit: http://meck.co/FoodSafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottle at bar was above the lactic acid level. CDI - PIC remade the sanitizer. For more information please visit: http://meck.co/FoodSafety
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates in the chest cooler with food debris. CDI - PIC removed and took plates to warewashing. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and shredded Lettuce in countertop condiment ice well above 41F. CDI - PIC discarded, placed more ice in the unit as there was not enough. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar bin in the dry storage room not labeled. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards are scratched and scored along the prep line.
4-501.11 Maintain equipment in good repair. Observed water building up inside the refrigeration unit. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed the mop sink hose bibb with a hose attached without a backflow prevention device. Please provide a backflow prevention device on a water supply that shall meet American Society of Sanitary Engineering (ASSE)- recommend installing a ASSE 1024 at the mop sink. Verification visit required within 3 days. |