|
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 no procedures for the cleanup of vomiting and diarrhea. CDI: owner’s brother has a copy at the commissary. Gave updated website to obtain another copy as well. |
|
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 sliced tomato, pico, creama, guacamole, and shredded mozzarella cheese inside prep unit #1 > 41F (see temp chart). Observed Ranch, salsa verde, and salsa rojo in small portioned cups inside prep cooler #2 > 41F ( see temp chart). Observed a container of chicken tacos inside reach-in stand-up cooler #1 at 46F. Observed raw steak and raw chicken at 42F inside stand-up reach-in #2. CDI: salsas, Ranch cups, and cheese tacos were voluntarily discarded due to length of time out of temperature. Units were turned down and TPHC was discussed. Reviewed & E-mailed TPHC procedure sheet to PIC. |
|
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. Observed 1 container of oil not labeled. |