|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
REPEAT
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without vomit/diarrhea clean up procedures. CDI: EHS provided procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef over intact whole muscle beef inside walk in cooler. Both items were still in their hermetically sealed packages. CDI: PIC rearranged storage order. Points reduced due to improvement from last inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of green liquid without label. CDI: PIC voluntarily discarded item. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
Yes
|
No |
REPEAT
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility without a thermometer during inspection. VERIFICATION REQUIRED. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food inside chicken walk in cooler and walk in freezer. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
REPEAT
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed packages of single service items being stored on the floor near mop sink. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed facility without any sanitizer for 3 compartment sink. CDI: PIC purchased bleach and mixed it to required concentration during inspection. |