|
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 vomit and diarrhea clean up procedures onsite during time of inspection. *CDI - EHS emailed PIC copy of procedures, PIC printed it off.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf- *Observed - No parasite destruction letter onsite during time of inspection. *CDI - PIC obtained and printed off parasite destruction letter to hold onsite. |
|
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 - Multiple metal and plastic containers with stickers and sticker residue stored clean. *CDI - PIC placed all items into 3 compartment sink to be washed, rinsed and sanitized.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice machine with small amount of build up. Clean frequently to avoid build up and contamination. |
|
24
|
0
|
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 - Chicken Tenders sitting in frying basket above 135F. Employee stated item is batch cooked and held in basket for 10-15 minutes before being discarded. EHS observed tenders in basket for 30minutes before discarded. PIC stated they will only cook per order moving forward. *CDI - Item discarded.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Squeeze bottles of water and honey and oil without labels next to grill. *CDI - Employee labeled items. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets at a concentration of 0ppm. *CDI - PIC emptied and refilled buckets with sink and surface sanitizer at a concentration of 272ppm. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Metal containers wet stacked on clean dish rack above 3 compartment sink. |