|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - Observed employee health policy poster posted on MFU but no signed copies of policy/acknowledgements of policy present. - CDI - All present employees reviewed and signed poster. Maintain signed poster on MFU.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - REPEAT - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS emailed vomit and diarrhea clean up plan in English and Spanish. EHS will also provide a printed copy at follow up visit. Maintain written procedures on the MFU.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed squeeze bottle of white sauce holding above 41F in flip top portion of prep unit (see temperature chart). Per PIC, squeeze bottle had been sitting out at ambient temperature prior to EHS arrival. EHS strongly recommends placing item on TPHC permanently. - CDI - EHS provided TPHC written procedures form. PIC agreed to discard item within 4 hours from start time of service.
*NOTE: No point deduction increase due to significant improvement noted since previous inspection.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |