|
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 written vomit/diarrhea cleanup procedures on premises. -CDI- EHS provided PIC with county vomit/diarrhea cleanup procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS foods in lowboy unit above 41F (sliced ham, cooked sausage, chorizo, pooled raw eggs, pasteurized egg whites, turkey bacon, unsalted butter). Ambient temperature of lowboy unit was 50F. PIC stated no foods are stored in lowboy unit overnight, and foods were transferred to unit at 7am. - Because TCS foods were within their 4-hour window, PIC moved all TCS foods to WIC for rapid cooling. PIC stated facility will contact repairman for lowboy unit. Facility will not cold hold in lowboy until unit is repaired and cold holds TCS foods at or below 41F. -REPEAT- 3 day verification visit required-
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 . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed cream cheese, salsa, and chipotle sauce without date marks. Observed ricotta cheese with two date marks listed on the container. -CDI- PIC was able to verify the proper prep/cook date for all foods by discussing dates with the chefs. PIC properly added date marks to items.
-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf - Observed multiple items held on TPHC for 6 hours without start/discard times. EHS observed written TPHC procedures for all TCS foods in prep tops for 6 hours. -CDI- PIC labeled foods with start/discard times. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed opened, uncovered slices of Swiss cheese stored directly on top of a container of arugula in the lowboy unit. Cheese was unwrapped and stored directly on top the lid of arugula container. -CDI- PIC voluntarily discarded the cheese. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed flooring not smooth and easily cleanable in back dry storage area and in walk-in cooler. Observed floors absorbent to moisture. Observed wall missing next to water heater. Observed electrical wiring and conduit lines exposed in ceiling area in back dry storage. Establishment must install a drop ceiling or alternate method of concealing wiring so it is easily cleanable and reseal floors. -REPEAT- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the prep lowboy unit. -CDI- Employee food was relocated. |