|
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 For more information on employee health policy please visit: http://meck.co/FoodSafety. Establishment is using the 2009 Employee Health policy. CDI, a copy of the updated policy emailed to PIC |
|
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. Establishment uses in house cleaning company. Provide copy of in house cleaning company’s cleaning procedure for vomit and diarrheal events. CDI, NC DHHS copy of the plan emailed to PIC. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cilantro lime sauce that contains garlic and oil at 47 in the flip unit. Observed cooked macaroni in the reach in unit at 49 F. Determined products were prepared less than 4 hours ago. CDI, products were placed in walk-in cooler for rapid cooling. Reviewed in house procedures for the cilantro lime sauce and procedure states that product is to be refrigerated after preparation. Recommend to update procedures to state that product must be cooled to 41 F prior to placing in flip top unit. Per PIC, new employee did not follow procedure for cooling the noodles. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer below 150 ppm. Bucket contained wiping cloth. CDI, sanitizer re-made a correct concentration. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in refrigerator shelving in beverage area rusted. Replace the damaged shelving. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. CDI, advised PIC to purchase a max/min thermometer for the dish washing machine. |