|
5
|
0.50
|
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 PIC could not locate vomit and diarrheal clean-up procedures. CDI - EHS provided PIC with them.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed blanched fries being held on TPHC, with proper start and end times in a 4 hour period, without proper procedures. CDI. EHS provided PIC with TPHC procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed a wet wiping cloth being held outside of a sanitizer bucket. CDI. Food employee relocated the wiping cloth to the sanitizer bucket. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
EHS observed wooden serving plates for hamburgers that are worn and in need of replacing. All parts of equipment no longer smooth/sealed and easily cleanable |