|
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 bodily discharge clean up plan onsite.
CDI- EHS provided county version. (-0) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT.
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 no written procedures for TPHC onsite. Corporate poster available shows holding times, but no info about verifying start temp or disposal methods.
CDI- EHS provides TPHC procedure. PIC should fill out form and retain it onsite. (-1.5)
FORM HERE: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed quat in sani-bucket with wiping cloths at vegetable wash sink >300ppm.
CDI- Dilluted to 200ppm. (-0.5) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed dishes on clean rack nesting while still wet. EHS advises better spacing of dishes to facilitate drying.
CDI- Dishes moved apart to dry. (-0) |