|
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
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for vomiting or diarrheal event cleanup was not available. CDI: EHS provided a copy of written procedures to PIC. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer in basin of 3 compartment sink and bucket of sanitizer on bottom shelf of prep counter at cook line with 0ppm concentration level. CDI: PIC emptied bucket and basin and refilled with fresh sanitizer. Concentration level measured 400ppm. REPEAT |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a carton of pasteurized liquid eggs and a tray of pasteurized shell eggs being stored on top of unused grill with liquid eggs measuring 51F. Sous chef stated he brings eggs out during cook period and sometimes has leftovers that are saved. CDI: EHS recommended placing eggs on TPHC. EHS and PIC filled out TPHC form during inspection and EHS provided instruction on procedures. Also observed several items in facility’s only prep flip top cooler being stored above 41F. See temp chart. CDI: Food employee voluntarily discarded items. Ambient temp of cooler was 44F. EHS recommended submitting service request for cooler and not using cooler until repair is made. REPEAT |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed prep flip top cooler not holding proper temperatures. Submit service request to have unit repaired. REPEAT |