|
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 written vomiting and diarrheal event cleanup written procedures available. CDI - PIC Wais provided today at commissary. -.5-
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(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed lettuce, cut tomatoes and white sauce in WI for TPHC for MFU at >41F. Foods were prepared today and still cooling. CDI - PIC exchanged foods that were still cooling to 41F with cold foods at 39-41F before beginning TPHC. -1.5- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer at >200ppm concentration in spray bottle on MFU. CDI - PIC diluted to slightly less than 200ppm. -1- |
|
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 half of hot box used for cooked foods in the field not working. Repair. -0- |