|
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 cleaning vomiting and diarrheal events. CDI - EHS provided MCPH written procedures via email. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed two food employees go outside and return to kitchen for food service without washing hands. CDI - PIC stopped foo an employees and instructed handwashing. PIC reminded food employees when to wash hands. -2- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed several containers of raw food out of original package stored above packages of RTE foods. CDI - PIC rearranged storage order and EHS reminded PIC of storage order poster information posted near cook line in kitchen. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut cabbage in RI near cook line not cold after more than four hours. CDI - PIC voluntarily discarded. -1.5-
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane gas burners stored directly above prep station used for marinating raw pork during inspection at rear of facility near back door and can of paint stored directly above paper towels in dry storage building. Observed glass cleaner spray booth stored directly above peanut sauce and other food items on rolling cart. CDI - PIC moved items away from areas where they could contaminate these items.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household insect spray in use near back door of facility. CDI - Item voluntarily discarded. -1- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tightly wrapped cooked brisket cooling in reach in freezer inside tightly lidded plastic container cooling at a rate of .36 degrees per minute. Should be cooling at .54 degrees per minute or more. Observed cut lettuce wrapped and cooling in reach in cooler at cook line. CDI - PIC took brisket out of plastic container for rapid cooling and cut lettuce voluntarily discarded. EHS discussed proper cooling methods and hot much time is allowed to cool items that are not cooked and those that are cooling from hot to cold. REPEAT -.5-
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on top of dish machine. Store inside sanitizer between uses. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed exposed paper towels and toilet paper stored in floor in room with hot water heater. Room has an unfinished ceiling. Store in an area where there is no source of contamination. -0- |