|
5
|
0.50
|
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 brochure inside spill kit with instructions on gloving and handling spill. Procedure does not include isolation of the area nor monitoring of staff assigned to clean up vomiting or diarrheal events. CDI - EHS gave MCPH information to help with additional public health requirements for employees assigned to clean up events. -.5-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed container of meat still available for use past the expiration of TPHC time. PIC voluntarily discarded and EHS advised PIC to follow written procedure. Observed TPHC procedure stating use dry erase marker to label time. Today, facility is using time stickers to mark discard times. VR no later than 11/25/2024 to ensure facility has an updated procedure in-house that accurately reflects current procedure. -1.5- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in prep area to the left of cash register at kitchen entrance. Per PIC, facility has pest control. Maintain and increase as necessary to rid facility of flies. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees working with exposed food without effective hair restraint. Wear hair restraint. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed heavy debris in sanitizer in 3-comp sink and in sanitizer bucket with wiping cloth inside. CDI - PIC refilled sanitizer. Per PIC, sanitizer should be changed once an hour. -.5- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on bottom drying shelf. Observed standing water in bottom of pan used to store clean plastic lids. Air dry. -.5- REPEAT |