|
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 written procedures on site for the cleanup of vomit or diarrheal events. PIC does not know where the manager has moved the binder with all the health department forms when they were rearranging.
CDI - EHS provided new written procedures for vomit/diarrheal cleanup.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed cut fries in one of the 3 compartment sink basins following being washed with a quaternary ammonia sanitizer hose being directed into one of the basins in use for fries. When the PIC went to fill up a sanitizer bucket to test the solution for the EHS the sanitizer hose was then observed dripping sanitizer onto a portion of the washed fries. EHS reviewed SOP for cleaning the sink basins prior to using them for washing fries and the SOP was satisfactory.
CDI - Contaminated fries were voluntarily discarded. Sanitizer hose zip ties were cut and hose was redirected to the empty basin of the 3 compartment sink so that it cannot possibly contaminate the washed fries anymore. |
|
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 a squirt bottle of house made ranch dressing (containing buttermilk) to be in the opentop refrigerator at temperatures of 45-52F. Condiment bottle was observed with half of the bottle above the refrigeration line in the insert container and the bottle was made of thicker plastic, not allowing for the refrigeration to properly keep the bottle cold. Squirt bottles containing TCS ingredients should be kept in the lowboy portion going forward or held on TPHC.
CDI - PIC voluntarily discarded the ranch bottle.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed no written procedures on site for the facility holding butter on 4 hour TPHC. Facility was correctly time stamping the item using a 4 hour timer. PIC stated that they have always had the written procedures on site but the manager has recently been rearranging some things in the kitchen and he does not know where it disappeared to.
CDI - EHS provided paper copy of TPHC written procedures and filled it out on site at the end of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the ceiling tiles surrounding the vents in the kitchen to have accumulations of dust/debris. |