|
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 V&D clean up procedure during inspection. CDI-EHS provided MCPH V&D clean up procedure.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at cookline handwash sink. CDI-PIC placed bottle of soap at handwash sink.
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed handwash sink by 3 compartment sink I need of repair. Faucet is loose when turning on water, but hot water reached over 100F. No soap or paper towels were stocked at hand sink. VR within 10 days to check status of handwash sink. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee grab and discard bread that had fallen on the floor and headed to prep unit without immediately discarded gloves. CDI-EHS informed PIC and food employee discarded gloves and washed hands before donning new gloves.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed avocados stored on the bottle of front RI by handwash station. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris on the back on the blade while being stored clean. CDI-PIC disassembled slicer and set aside to be rewashed.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed egg yolk aioli in prep top and cut lettuce, RTE liquid egg yolks, cooked noodles, sliced ham, sliced head cheese in the WIC, and raw pork not held under temperature control during cooking process and other TCS foods above 41F (see temp chart). PIC voluntarily discarded all out of temperature foods. WIC had ambient air temperature of 49F and PIC agreed to voluntarily close for the rest of the day. PIC called for maintenance and will be completed tonight. All other units and RIs had proper cold holding temperatures. VR to check cold holding status of WIC tomorrow morning before open. Repeat.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 cooked chicken, RTE shrimp, shredded lettuce and all TPHC foods used in establishment without time log being completed upon arrival of inspection. CDI-PIC added times to TPHC time log. |
|
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-use trays in the original plastic wrapping stored on the ground and unopened box of single-use gloves that raw pork was stored on top of during cooking process. Ensure all single-use articles are stored in locations to prevent contamination. |