|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee working in kitchen and complaining of sore throat. PIC was directed to employee health policy in establishment and asked to enforce policy restricting employees who may be suffering from sore throat and fever. -1 point-
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
4
|
1.50
|
Proper use of reporting, restriction & exclusion |
Yes |
No
|
No |
2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P Observed employee rinsing throat with salt water and then spitting salt water into middle portion of three compartment sink. Employee stated that he had been suffering from sore throat for two weeks. CDI - PIC was asked to disinfect three compartment sink with bleach. PIC was also asked to enforce employee health policy making sure employees are knowledgeable about foodborne illnesses and symptoms. PIC has also be advised to restrict employees who may be suffering from sore throat and fever. -1.5 points-
For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 Observed no procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and given to PIC. -0 points-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in kitchen. CDI - PIC provided paper towels. -0 points- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed individually portioned hardboiled eggs in reach in cooler without date mark. Hardboiled eggs are received ready to eat, removed from original packaging, and then placed/portioned in individual ziplock bags for grab and go service. PIC stated that eggs last approximate 3-4 days. CDI - PIC date marked bowl of hardboiled eggs. -0 points-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters stored without protective packaging, open, and upright in kitchen area. -REPEAT- -1 point- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink in kitchen unable to dispense hot water at a pressure suitable to wash hands. Water temperature was 104F. Cold water was able to dispense at sufficient pressure. Restore hot water pressure to sink. -0 points- |