|
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 Observed PIC unaware of requirement to provide written procedures for vomiting and diarrheal event cleanup today. CDI - EHS educated PIC and provided information about the changes to the 2017 NC Food Code via email. -0- POINTS NOT DEDUCTED TODAY AS THIS IS THE FIRST INSPECTION FOLLOWING THE CHANGE TO THE 2017 NC FOOD CODE. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine at 177F and plate thermometer reading at 158F. VR no later than 02/04/2022 to ensure hot water sanitization is at correct temperature. -1.5- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed roll up door held open between operation. CDI - PIC closed at the beginning of inspection and EHS reminded PIC that permit conditions shall be met to continue operating and to avoid permit action. -1- |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed no hot water at the prep sink in Station #4. CDI - PIC had sink repaired during inspection. -.5- |