|
5
|
0.50
|
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
Facility has cleanup procedures that come with the kit but it does not address specific actions employees must take to minimize exposure employees, consumers, food, and surfaces. CDI provided poster and procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables.
Observed unwashed lettuce and lemons above buttermilk and drink mixes in walk in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 hash brown casserole cooling while covered on a rack and did not change in temperate in 45 minutes. PIC stated they are supposed to cool hash mix first before mixing everything together to accelerate cooling. CDI Process wasn’t followed and PIC moved casseroles into walk in freezer to cool. Observed cooked sausage and hashbrowns in plastic container cooling in reach in unit. PIC stated all items should be cooled in walk in prior to storage. CDI items moved to walk in cooler to drop temperature.
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 . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee energy drink stored on top shelf with food for the facility. CDI drink placed inside employee food storage bin. |