|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - REPEAT - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures in Spanish.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw bacon stored directly on top of cut onions in lowboy portion of flip top prep unit. Also observed cooked pork stored in bus tub of raw meats in stand up RIC. - CDI - PIC separated RTE items from raw items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. - P - Observed employee prep corn bowl, remove gloves to handle money at cash register, and then donned used gloves to continue food prep. - CDI - Education provided. PIC discarded gloves and washed hands before donning new gloves. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - EHS observed red and green salsas holding above 41F in glass door reach-in cooler. RIC designed for commercially packaged unopened products only. Ambient temperature of unit read 45F. Per PIC, salsas were placed on MFU at 9AM. Salsas will be stored in lowboy or other RIC moving forward. - CDI - PIC moved salsas to lowboy freezer to quickly cool and agreed to discontinue using glass door RIC for anything other than bottled drinks. - *NOTE: Point deduction not escalated due to all other units properly cold holding. Full points will be deducted at next routine inspection if issue persists.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of yellow chemical. PIC identified chemical as degreaser. - CDI - PIC labeled bottle ‘degreaser.’ |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed food handling employees lacking hair restraints. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris buildup underneath flattop grill. Clean and increase cleaning frequency to maintain clean. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area. - Pf - Observed wastewater leaking directly onto ground from underneath MFU. Repair leak. - VR - Verification required within 10 days to ensure leak has been repaired. |