|
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 For more information please visit: http://meck.co/FoodSafety. CDI: Discussion w/ PIC, Josh, regarding clean up plan: provided plan from NCDHHS EH. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Store employee drinks to prevent contamination of exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Drinks must be stored in covered containers. Observed employee canned beverages stored above and beside food. CDI: beverages were relocated properly. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm sanitizer at final rinse cycle of dish machine ware wash - Ran dish machine several times to verify 0 ppm. CDI: Machine was primed and re-checked - 50 ppm at final rinse. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of romaine at 45F. CDI: voluntarily discarded and replaced w/ pan at 41F |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials & sanitizer to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer and glass cleaners stored on prep surfaces (glass cleaner& sanitizer) & above food (sanitizer). CDI: Items removed and properly stored. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of flour stored on the floor in dough prep room. CDI flour placed on storage rack. Repeat
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed prep/stirring of large container of sauce on the floor; utilize prep table or cart instead. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil.
Observed soiled towels stored on boxed items under front counter area. If intended to remain dry, need to maintain clean; if intended to be wet towels, store in sanitizer and replace when soiled. CDI: towels taken to storage for laundering. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned plates (equipment, utensils, linens) in a clean, dry location; where they are not exposed to splash, dust, or other contamination. Observed clean plates for customer self-service, in dining area beside ice machine, stored w/out guard or covering. Also observed box of new glassware stored directly on the floor. |