|
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 no written procedures for the cleanup of vomit and diarrheal events.
CDI - EHS provided written cleanup procedures at the time of the inspection.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw chicken wings being actively thawed under running water in the meat prep sink. The water being used to thaw was recorded at 82F.
CDI - EHS provided education on proper thawing process in the summertime when ground water is over 70F. PIC used ice to lower the temperature of the water being used to thaw. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Observed 2 dented cans of cream of chicken on the can storage rack that the PIC stated were not for use and waiting to be sent back to the vendor. EHS informed the PIC that they must be labeled and stored in a designated area when they are being held for credit.
CDI - Dented cans moved to lower portion of can storage rack and labeled do not use. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floor in the WIF to have an accumulation of food debris and food packaging. REPEAT. |