|
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 policies for responding to V&D in the facility at time of inspection. CDI- EHS provided V&D written plan. (-0)
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed shredded cheese and hard boiled eggs on TPHC without time label. CDI- PIC affixes label with accurate time. (-1.5) |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed breakfast cereals removed from bulk bags and placed in guest self service dispensing containers. CDI- PIC prints and affixes label during inspection. (-0) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed hard boiled eggs on TPHC floating freely in undrained water. EHS advises PIC not to hold unprotected items in undrained water. (-1) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service plates, cups, and napkins stored in service line cabinets which had an accumulation of dust, debris, and small spills. EHS advises PIC to thoroughly clean cabinets before use storing single service articles. (-0) |