|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
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 written procedures on site for bodily fluid clean up incomplete and non-compliant. EHS provided proper bodily fluid clean up procedures during previous inspection. PIC sent PDF to be printed during inspection. 10 day VR required.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed gloves and test strips being stored on handsink during inspection. CDI - PIC moved to appropriate location.
Repeat. 2 pts. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed ham and turkey in under grill unit not baring label indicating its date of opening. Observed pork roll in under grill unit labeled 1/17. Observed turkey chub in RIC not baring date of opening. PIC stated that turkey was opened on 3/3, and that the turkey in the under grill unit is from the same chub. CDI - PIC was able to verify that the pork roll had been opened on 3/7 and corrected date. Ham was properly labeled with opening date. Turkey was voluntarily discarded.
Repeat. 3 pts.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed plastic hotel pans stacked together while wet during inspection. Ensure all equipment is properly dried before stacking.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed non-commercial grade chest freezer still in use despite owner having had been in process of purchasing replacement during last inspection. Replacement with commercial grade freezer required.
0.5 pts. |