|
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 V/D procedures in facility. CDI - EHS provided V/D procedures to PIC during inspection.
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 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee handle raw chicken before attempting to portion containers of RTE sauce. CDI - EHS stopped employee and reminded employee to wash hands between handling raw food and RTE food. Employee washed hands before returning to portion sauce. |
|
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 raw chicken and pasteurized liquid eggs in low reach in unit above 41 F. See temp chart. REPEAT. CDI - PIC stated that raw chicken and liquid pasteurized eggs had been placed there approximately 4 hours prior and voluntarily discarded both items. PIC will rearrange low reach in and use shallow containers to promote air flow within the unit. Raw chicken located near the air vent in the low reach in unit was below 41 F.
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 . |