|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 Provided the PIC with Vomit and Diarrhea Clean-up plan guidance |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior ice machine panel accumulating black and pink residue. Clean and maintain. |
|
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 the following foods improperly cooling: black bean salad covered and in a deep container; fresco salad covered in the under counter refrigeration unit; just prepped provolone cheese wrapped and placed on the prep line for service at 46F. CDI - PIC placed the black beans in a shallow pan uncovered and placed in the walk in freezer; fresco salad was uncovered and placed in the walk in cooler, and provolone cheese was removed from the prep line and placed into the walk in cooler. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at the cash registers unprotected. Keep plastic sleeve on cups to protect the lip of the cup from being contaminated. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed the gasket on the reach in cooler at prep line in disrepair,
Provided NC DHHS summary of changes to the NC Food Code. |