|
5
|
0.50
|
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 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 |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed employee rinsing blender at handsink up front. - CDI - Education provided. PIC moved blender to 3 compartment sink to be properly cleaned. Sink cleaned. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed one uncovered bus tub of peeled raw onions and one metal container of cooked sauce with vegetables cooling stored on prep table while raw seafood items (raw fish, oysters, etc) were being individually packaged into bags on same prep table. Also observed plantains stored in water in a large plastic tub stored between multiple tubs of raw meats on shelving. Ready-to-eat foods cannot be prepped in the same space and at the same time as raw meats to prevent contamination. - CDI - PIC moved raw onions, cooling sauce, and plantains to separate prep table to separate ready-to-eat foods from raw products. No visible contamination present. Long term follow up visit required to discuss and implement a prep schedule that allows for separation of time and space for ready-to-eat foods and various raw products.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed various food items not actively cooling yet uncovered while in storage in reach-in freezer and lowboy unit. - CDI - PIC covered all items lacking covers. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed bag of shredded chicken temp at 45F in walk-in cooler from cooling overnight. - CDI - PIC voluntarily discarded chicken.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of blue chemical. - CDI - PIC identified chemical as degreaser and labeled spray bottle appropriately. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed bagged chicken in walk-in cooler not meet required cooling parameters overnight. Do not bag chicken until product reaches 41F to allow for better heat transfer. - CDI - PIC voluntarily discarded chicken.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed 15 boxes of frozen meats stored outside of walk-in units 4 hours after being delivered due to lack of space inside walk-in units for boxes. Observed both walk-in cooler and walk-in freezer to be at capacity. Per PIC, deliveries occur on Tuesday and Thursday. EHS directed PIC to order smaller quantities more frequently to better equip facility to handle capacity. - VR - Verification required within 10 days. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed various frozen products, including 13 boxes of raw pork belly, 2 boxes of whole raw tilapia, and 2 bus tubs of packaged raw beef, thawing at room temperature upon arrival. Bus tubs of packaged raw beef observed stored in stagnant water. Per PIC, boxes of raw pork belly and raw whole tilapia were delivered to facility around 7:30AM. All items observed below 41F. PIC stated items are routinely left in boxes to thaw at room temperature upon delivery and then prepped into individual containers to conserve space in walk-in units. TCS items cannot be thawed at room temperature. - CDI - PIC moved all TCS items into walk-in units. |