|
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 locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy in Spanish of written procedures to PIC. Ensure all employees are trained on procedures and maintain procedures in facility.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P - Observed employee manually wash and rinse a large pot and then hand the pot to another employee for immediate use without first sanitizing the pot. The pot is too large for the dish machine and too many dirty dishes were stored in and around the 3 compartment sink to allow for the sanitizer bay to be properly set up and accessible. - CDI - EHS provided education by showing PIC and employees where to store dirty dishes and clean dishes to prevent cross contamination as well as showing how to properly set up the 3 compartment sink and effectively clean dishes. Employee properly washed pot prior to use.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed chorizo holding below 135F in fryer basket above fryer. Per PIC, these items are dropped in the fryer and then held in basket above the grease until needed for an order. PIC stated items are frequently dropped into the grease for reheating. EHS does not recommend hot holding items in fryer baskets above grease as heat is not being continually being applied to items to allow for proper hot holding. Items can be placed on TPHC if wanting to hold without proper hot holding equipment. - CDI - PIC reheated items to above 165F. EHS provided PIC with TPHC written procedures form.
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 . |
|
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 - Observed spray bottle of sanitizer stored above prep table next to clean plates. - CDI - PIC moved sanitizer spray bottle to bottom shelf away from food contact surfaces. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in sanitizer concentration of 50ppm quat. - CDI - PIC replaced sanitizer with properly concentrated sanitizer of 200ppm quat. |