|
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 EHS observed no vomit and diarrheal poster. CDI EHS gave poster to PIC to post. -.5 points
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 EHS observed sliced ham in reach in cooler at 45f. PIC states that ham was just used for prep. CDI ham was placed in reach in freezer to cool down to 41f. -0 points
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 |
Yes
|
No |
EHS observed cooked yuka with cheese, beef and ham in display case. PIC stated that these items were held on time but did not have time stickers or TPHC procedures. CDI EHS filled out TPHC document and placed time stickers on TCS foods. Repeat -.1.5 points |