|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of training on foodborne illnesses, symptoms, exclusion and restriction. *CDI - EHS provided copy of Employee Health Policy Agreement document. Employees read and signed document.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 available. *CDI - EHS provided Vomit and Diarrhea clean up procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
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 build up on the interior dispenser of Ice Machine.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine with low sanitizer concentration 10ppm while in use. *CDI - Dish employee replaced detergent and pushed sanitizer tube further into container of sanitizer. Sanitizer retested with a concentration of 50ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of degreaser without a label. *CDI - PIC emptied bottle and stated it will be labeled moving forward. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - Back Door propped open during inspection. Keep door closed to minimize pest activity. *CDI - PIC closed door.
*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests in entry way to kitchen. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
*REPEAT* 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. *Observed - One chef wearing bracelets and another chef wearing ribbed ring. |
|
41
|
1
|
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 - Wiping cloth stored in employees back pocket. *CDI - Employee removed item. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
*REPEAT* 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - 2 boxes of single service To-Go Boxes stored on the floor near dry storage room. *CDI - PIC removed items from floor. |