|
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 PIC could not find vomit/diarrhea clean up policy. CDI - PIC given sample policy to use. 0 pts.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of chicken poppers and 1 pan of chicken wings measured 45-50F in prep top cooler. TCS foods in cold holding shall measure 41F or less. PIC stated these were just placed in unit 1 hour ago. Unit air temperature was 35F. CDI - PIC moved pans to walk-in cooler to cool.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
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. PIC could not find TPHC procedures for pizza sauce. PIC sent sample policy to fill out. VR - Verification required within 10 days that establishment has written procedures. // Establishment also had prepared 4 tubs of pizza sauce at 10AM and had no time label. Establishment does not have a way to cool the sauce, so time must start when the pizza sauce is prepared. Establishment must make pizza sauce twice per day so it doesn't need to be cooled. CDI - PIC placed time labels on pizza sauces in walk-in cooler and will use or discard these by 6PM.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of equipment cleaner was stored on prep table. Do not store toxic chemical bottles on prep tables. CDI - PIC moved bottle. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. Wiping cloths must be stored in properly concentrated sanitizer solution when in between uses. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on prep table. Other employee drinks observed on ledge behind another prep table. Do not store employee drinks where they can potentially contaminate food. |