|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed facility with a vomit diarrhea plan that was part of the kit but it did not address actions employees must take to minimize the spread of
contamination and the exposure of employees , consumers, food ,and surfaces to vomitus or fecal matter. CDI provided vomit diarrhea poster. Repeat.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed water dumped in hand sink. CDI action ceased by employee. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken, honey chicken, steak on chopping bar, chicken and steak on serving line and chicken and steak on delivery orders line holding below 135F. CDI items just prepared within the past hour and reheated to 165F
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed red tomatillo sauce, green salsa, pico, and shredded lettuce that was on the service line and holding for back ups above 41F. PIC stated those were the items prepped this morning but no checks done to verify food at 41 or below prior to use. Repeat.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed facility with delivery line cold unit at 60F. PIC stated they knew it was not operating and are already called service provider to check unit and are going o switch food every 4 hours. No time stamps observed and written procedures available. CDI time stamp written and TPHC emergency procedures provided
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
1
|
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 guacamole, shredded cheese, cut lettuce, pico, and tomatillo sauces that was cooling in walk in cooler. PIC stated they make ice baths for a few items at a time and stack and cover the rest until the ice baths is available. Suggest uncovering and unstacking remaining items to aid with accelerating the cooling process. repeat.
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 . |