|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 procedures for responding to vomit or diarrhea events.
CDI: EHS provided PIC with vomit and diarrhea cleaning procedures poster.
REPEAT VIOLATION.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign posted at the handsink near the warewashing area.
CDI: EHS provided PIC with handwashing signs in English and Spanish; PIC posted handwashing signs. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed housemade chicharrones (from raw pork) hot holding in a small display case below 135 degrees F.
PIC stated that the chicharrones were fried and placed into the hot holding unit at 9:00AM this morning.
EHS noticed that the two dials on the hot holding unit were set on "low."
CDI: PIC turned the dials up, removed the chicharrones out of the unit, had food employee reheat the chicharrones in the fryer, and EHS got a reheat temp of above 165 degrees F; chicharrones were placed back into the hot holding unit. EHS also got an ambient air temp of the hot holding unit to be above 135 degrees F after the dials were turned up by the PIC.
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
|
0
|
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 house-made sauce made with fresh garlic, oil, and various seasonings in a large pot stored in the WIC without a date mark.
PIC stated that the sauce was made yesterday.
CDI: Food employee created date label for the sauce.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed two small crawling insects underneath the shelf where boxes of oil are stored in the dry storage area.
PIC stated that they have a pest control company that comes to service the facility.
EHS advised to let pest control company know of seeing live insects.
REPEAT VIOLATION. |
|
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 one rusted shelf inside the reach-in freezer.
Replace rusted shelf. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed accumulation of food residue on the non-food contact surface underneath the bottom shelf inside the reach-in freezer.
Increase cleaning frequency. |