|
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 For more information please visit: http://meck.co/FoodSafety. Observed no vomit and diarrheal plan available inside of facility. CDI - PIC printed bodily hazardous waste clean up procedures and posted onsite. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed deli entrance hand sink without hand towels due to low battery on dispenser. CDI - Paper towels provided by PIC. -0- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed numerous TCS applicable foods cold holding between 43-53 degrees F at grab & go cases (GNG). Refer to temperature observation chart. According to their date marking, these foods had been in their respective cases since the previous day. Units were observed to hold several other TCS foods < 41 degrees F. PIC was not able to determine what caused increase in temperature on items and none of the TCS items were in cooling. CDI - PIC discarded items. -3-
***EHS discussed implementation of temperature checks and documentation on temp logs during food preparation and service for each piece of cold holding equipment in the establishment.
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. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no date marking on packages of sliced bologna, expired oven baked ham (exp date: 4/17) and turkey breast with date marking no longer visible. According to PIC, bologna was prepared last night. CDI - Bologna date marked according to prep date and remainding products voluntarily discarded by PIC. -1.5-
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. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed door of walk-in cooler with damaged gasket. Repair. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed non-functional paper towel dispenser at hand washing sink. According to PIC, the batteries are in need of replacement. Paper towels were provided to hand washing station during inspection. Replace batteries. -0- |
|
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 personal back pack stored on bakery prep counter. CDI - Removed. -0- |