|
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
Observed no instructions on how to properly clean up and dispose of bodily fluids in a food preparation area on site during inspection.
CDI - REHS provided.
0.5 pts.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed back handsink blocked with cart during inspection. Observed no paper towels at front handsink.
CDI - Cart moved. Front handsink stocked with paper towels.
1 pt. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed scoop for mac and cheese being stored with the handle in direct contact with the product during inspection. Ensure all dispensing utensils are stored in a manner that does not promote contamination of customer foods.
0 pts. |