|
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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed facility without Diarrhea and Vomiting clean up procedures. CDI- D&V cleanup procedures poster provided at the time inspection. -0 pts- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one of the hand sink without soap and paper towel. Every hand sinks including women restroom, the paper towel dispensers are not working. CDI- PIC provided supplies at the hand sink. And every other hand sink, roll of paper towel was provided next to the sink. -1 pts- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed three put away food thermometers that are soiled and greasy. CDI- PIC clean and sanitized at the time of inspection. -0 pts- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chopped chicken in the hot holding box measure temperatures at 118F - 120F. CDI- PIC cooked and chopped chicken within time temperature allowed. Chicken put in the steam box to reheat at 165F during the inspection. -1.5 pts- |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed items in WIC and prep line/cooler measure at 46F to 48F (salsa verde, salsa roja, roasted tomatoes, guacamoles, corn, cream sauce). PIC volunteer to discard all items that are out of temperature at the time of inspection. VERIFICATION NEEDED -3 pts- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair. Observed three paper towel dispensers are not working. It may needs batteries or repair/replace.
Observed WIC ambient temperature of 44F, foods inside WIC held temperature at 46F - 48F. The technician was called during inspection and on the to check the unit. -1 pts- |