|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P) Permit holder and person in charge is responsible for educating employees on the requirement to report and disclose symptoms and illnesses that can spread through food. CDI- Employee health policy provided. ensure that food handlers read and sign form- keep on file for reference. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Establishment must have written procedures for the proper cleanup and disinfection after a V&D accident. CDI- plan provided. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Food must be stored in accordance to their final cook temperature with poultry always stored on the bottom shelf.
Eggs stored directly above raw tomatoes, ground beef stored over fish.
CDI- rearranged. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Label working containers of chemicals once removed from original packaging. CDI- soapy water labeled, other chemical bottle discarded. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) frozen Salmon and Tuna must be removed from the package to allow for oxygen to enter the environment prior to thawing. CDI- Education
(E) REDUCED OXYGEN PACKAGED FISH that bears a label
indicating that it is to be kept frozen until time of use shall be
removed from the reduced oxygen environment:
94
(1) Prior to its thawing under refrigeration as specified in
(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing
using procedures specified in (B) of this section |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
Yes |
3-304.12 In-Use Utensils, Between-Use Storage (C) Observed in use utensils stored in container of water at room temperatures. Discontinue use. Utensils can be stored the following ways: 1. on a clean dry location that is cleaned and sanitized every 4 hours. OR
(D) In running water of sufficient velocity to flush particulates to
the drain, if used with moist FOOD such as ice cream or mashed
potatoes;
(F) In a container of water if the water is maintained at a
temperature of at least 57oC (135oF) and the container is
cleaned at a frequency specified under Subparagraph 4-
602.11(D)(7). |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-204.115 Warewashing Machines, Temperature Measuring Devices (Pf) (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature.Pf Email photo verification to Christina.rosario@arhs-nc.org by 5/16/24
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Establishments test strips were compromised during the inspection and unable to verify concentration of sanitizer. Replace with new chlorine test strips by 5/16/24 email photo verification |