|
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 For more information please visit: http://meck.co/FoodSafety Observed no written plan for vomit & diarrhea cleanup. CDI: Education provided and handouts in Spanish and English provided. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on the middle shelf in the reach in cooler.. CDI- employee drink moved. |
|
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 pizza screen stored on top of the handsink. CDI - screen was removed and explained that the handsink shall be accessible at all times and not to be used other than washing hands. |
|
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 noodles in the prep top cooler at 59F. Product prepared 05/21/24, PIC stated it was removed from the walk in cooler as the prep top cooler was having issues cold holding. PIC discarded all of the food in the prep top cooler this morning and right before EHS arrived they had just replenished the entire prep top cooler. EHS recommended cooling products with open/vented lids to help determine is cold holding or cooling issue present. Observed sausage in reach in cooler at 56F CDI: Education provided and product +/- 1 degree kept. Sausage was discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed inconsistency in labeling chemicals, one bottle with different chemical than what is stated on the label. PIC stated this was Bleach. CDI- chemicals properly labeled. REPEAT
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label.-P Observed Spic and Span disinfectant/glass cleaner used to clean food contact surfaces. EHS provided education that food contact surfaces shall be sanitized with an approved sanitizer for food contact surfaces. CDI - PIC prepared a bucket of quat sanitizer at 200 ppm. Ensure you read the instructions on sanitizers to ensure it’s safe for food contact surfaces. |
|
33
|
0.50
|
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 cooked noodles in deep metal pans filled entirely. CDI - PIC decreased the amount to half to ensure the food rapidly cools to 41F or below.
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 . |
|
47
|
0
|
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 board at the prep top cooler (back wall) heavily scratched and scored. Replace or resurface.
4-502.11(A) Maintain utensils in good repair. Observed wooden pizza board split. replace. |