|
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 V/D procedures available during inspection. CDI - EHS provided V/D procedures to PIC.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee change gloves after working with raw chicken and handle clean utensils. CDI - EHS reminded PIC that employees must wash hands after changing gloves and going from working with raw meat to handling clean utensils. PIC removed utensils to be re washed and employee removed gloves and washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee enter facility through back door and prepare for shift, including donning gloves. CDI - EHS reminded PIC that employees must wash hands when they enter the facility. Employee removed gloves and washed hands. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed partially submerged raw chicken thawing in prep sink with no running water. CDI - EHS reminded PIC that frozen food must be fully submerged and under running water at 70 F or below during thawing. PIC moved product to WIC to thaw since prep sink could only provide water at 75 F or above. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled bottle of water used for steaming vegetables on grill top and unlabeled squeeze bottles of oil. |