|
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
Observed no written procedures for vomit or diarrhea cleanup.
CDI: EHS provided PIC with a hardcopy of county's handout for vomit and diarrhea cleanup procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed PIC rinse out a shake cup in the handsink.
CDI: EHS explained handsinks are to be used solely for washing hands, and PIC removed shake contents from the handsink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed an old date marking sticker still in-tact on a plastic pan that was stacked and stored in the clean dish rack. Observed food debris on the interior of a large cambro, stored on the clean dish rack.
CDI: PIC removed sticker from plastic pan and large cambro was moved to the 3-compartment sink to be properly washed/rinsed/sanitized.
REPEAT VIOLATION.
*Note: Although a repeat violation, the amount of equipment food contact surfaces that were not clean to sight and touch has greatly improved. EHS will deduct points but not double them today. If seen as a repeat violation during the next routine inspection, full points will be taken.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
33
|
0
|
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 a container of pre-cooked pulled pork with a covered lid, cooling inside the WIC. PIC stated food employee placed this container in the WIC to cool down, less than an hour prior to the start of the inspection. After 21 minutes had passed of EHS's first observation of the pre-cooked pulled pork, EHS observed no change in temperature.
CDI: PIC moved the container into the WIF, uncovered, to rapidly cool down and EHS observed temperature change of 6F in 18 minutes (which meets the cooling window).
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy buildup of oil and debris on the hood vents above the fryers. Observed accumulation of food debris on interior bottom surfaces of refrigeration units.
Increase cleaning frequency. |