|
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 Observed no written procedures at time of inspection. PIC unable to provide documentation for clean-up. Observed clean up kit available but without sufficient information on the process required for clean-up. CDI - EHS provided procedure prior to end of inspection. (0.5)
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink by flat top grill obstructed by small trash can. CDI - PIC removed trash can. (0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). EHS observed deli meat cut today stored in sliding glass door on make line with no date; PIC stated meat was cut today and if left is wrapped and placed in WIC at night. EHS observed tuna salad just prepared and placed in WIC without proper date. EHS observed “discard” meat stored in WIC; PIC stated meat is weighed prior to discarding. EHS advised to label container as “do not use” or “for discard” so that the intention is made prior to storage. (1.5) CDI - PIC verified items with prep list and placed accurate dates on all items. (1.5)
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
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. EHS observed bottles of vinegar, oil, and seasoning without proper labels. (0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping cloths being held in sanitizer at 0ppm. EHS observed instructions stating sanitizer shall be kept at 150-400ppm for proper sanitation. CDI - PIC re-made sanitizer buckets at correct concentration. REPEAT. (0.5) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. EHS observed interior surfaces of make units and reach in units throughout make line soiled with food debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed walls and flooring throughout facility soiled with food residue and debris. Increase cleaning frequency to avoid contamination. |