|
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 written procedures for bodily fluid clean up on site during inspection. CDI - EHS provided during inspection.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon being stored behind RTE peppers in prep unit. EHS advised that this placement may allow for the raw bacon to contaminate the peppers. CDI - PIC reordered storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored above RTE foods in WIC during inspection. CDI - PIC reordered storage. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bin of sugar in back prep area with no label indicating its contents. CDI - Employee labeled. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed portioned out containers of ranch dressing on small trays stacked on top of each other with the bottoms of the trays touching the lips of the portion cups. EHS advised against this method as it may be a vehicle for contamination. CDI - PIC had employee placement parchment paper in between the lips of the cups and the bottoms of the trays. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed portion scoops being stored in cooked peppers with the handles in contact with the food during inspection. CDI - PIC removed handles from food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed trays and hotel pans stacked together while wet while being stored as clean during inspection. Ensure all equipment is dry before being stored as clean. Repeat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken shelf in WIC, broken shelf in dry storage area, rust on multiple shelving units throughout facility, and broken, out of service freezer unit in main kitchen area. PIC stated shelf in WIC has a ticket to be repaired, and that RIF is to be removed from facility. Repair and resurfacing needed for shelving units. |