|
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 - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided PIC with written procedures via email. Print and maintain in facility. Ensure all staff are trained on procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed sink in men’s restroom lacking required signage. - CDI - EHS provided signage; PIC posted sign. |
|
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 rice (0F/min) and diced tomatoes (.02F/min) cooling at an inadequate rate in large, deep, plastic containers in the walk-in cooler. Also observed cabbage stacked high cooling at an inadequate rate (.32F/min) on a sheet tray on a middle shelf in the walk-in cooler. - CDI - Education provided. PIC separated rice and diced tomatoes into shallow containers and separated cabbage onto multiple sheet trays to quickly cool. Per PIC, rice had been cooling for 2 hours, tomatoes for 30 minutes, and cabbage for 20 minutes. Therefore, items had ample time to meet required cooling parameters still.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 various working containers of spices and condiments (mayo and ranch) lacking labels. - CDI - PIC labeled all working containers. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies in back prep area. Contact licensed pest control operator to treat for flies. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed avocados stored for service in flip top unit with stickers still present. Ensure vegetables are washed prior to being placed in service. Remove all stickers during washing process. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-202.11 (A) A plumbing system shall be designed, constructed, and installed according to law. - P - REPEAT - Observed wastewater from air conditioner (per PIC) being discarded directly into meat prep sink through a plastic tube that goes through the wall. Wastewater cannot be discarded in a prep sink. Wastewater must be plumbed to a drain. - VR - Verification required within 3 days. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed wall damage in women’s restroom. Repair. |