|
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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation- Observed the facility without V & D plan. CDI- Hard copy of a written plan provided to PIC at the time of inspection. -0 pts- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
2-301.14 When to Wash (P)
- Observed employees are wearing mask due to COVID-19 cases in the building. During food service time, employees are touching their masks and proceeding to finishing up with food servicing. CDI- Education about hand washing and when to wash provided and discussed with PIC and employees at the time of inspection. Hand washing posters provided as well. -0 pts- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed pink and black mildew spots in the ice machine. Detail cleaning discussed. Keep equipment clean.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- Observed soiled (food residues) inside a microwave. Observed several soiled food service trays used to service food at lunch serving line. Detail cleaning needed and keep clean to sight and touch. Observed soiled (dry food residues) on the blade of can opener. CDI- PIC clean items at the time of inspection. -1.5 pts- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. Observed slice ham, sausage patties, hard boiled eggs, pasta salad (in WIC), ham sandwiches (in refrigerator), carton of milk (on ice), holding temperature above 41F. CDI- PIC volunteers to discard items during the inspection. -1.5 pts- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed gravy, sausage patties, chicken, green beans, ham sandwiches, pasta salad dated 7/9, 7/11, 7/13. According to PIC and employees, different date means ends date, and some indicate 7/8 to 7/11 (the beginning date). CDI- proper date marking system is going over with PIC and employees at the time of inspection. Ensure to use one same system across the board. -1.5 pts- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed ham sandwiches made this morning and put in the refrigerator to let cool and hold cold. Temperature is not dropping quickly enough. PIC place item in shallow pan and put in WIF. items is quickly cooling down during inspection. Observed meatballs in a plastic container with lid closed tight, sweats and water droplets inside the container. CDI- Proper cooling methods, cooling time/temperature discussed in detail with PIC during inspection. -1pts- |