|
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 unable to provide written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures to PIC. Maintain written procedures in facility.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed multiple open containers of various milks lacking date mark labels. - CDI - PIC voluntarily discarded milks. Date mark milks once opened and held for more than 24 hours.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
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 - Observed inaccurate TPHC written procedures in facility. - CDI - PIC completed new TPHC written procedures that accurately describe process.
*Process described by PIC and observed by EHS: Items are cooked daily in the morning beginning at 8AM. Cooking is completed by 9:45AM. Items are immediately stored in to-go containers upon cooking completion and placed on TPHC while awaiting delivery for senior feeding program. Food is picked up for delivery by a third party between 10-10:30AM daily M-F. No cooling or reheating of foods occurs.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
27
|
0.50
|
Food additives: approved & properly used |
Yes |
No
|
No |
3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. - P - Observed ENO fruit salt in facility. Labeling indicates this product is a proprietary medicine. PIC sated this is used to make menu vada (spicy doughnut). This item is offered on the catering menu but is not part of the senior feeding programs. Do not use this item in food products. - CDI - Education provided. PIC removed additive from regulated areas. PIC agreed to discontinue use of additive in all regulated foods sold prepared from this facility. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed large buckets of yogurt stored directly on the floor of the walk-in cooler. Place on shelving at least 6 inches off the floor. |
|
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 food residue and debris on shelving throughout facility. Clean and increase cleaning frequency to maintain clean. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - No covered waste bin observed in women’s restroom. Provide a covered waste bin in women’s restroom. |