|
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 diarrheal events. CDI: gave PIC a copy of procedures on site. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
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
Observed quat sanitizer at 3-comp sink only reaching 50ppm. CDI: sanitizer was corrected to 150ppm during inspection. PIC stated that all dishes go through dishmachine to get sanitized a second time after washed, rinsed, and sanitized at the 3-comp sink. |
|
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 is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed 3 plastic containers of cream cheese dated 6/13 that expired past 7 days inside reach-in cooler. CDI: discarded by PIC. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed Caesar dressing and aioli contains raw egg yolks per PIC. Facility is on a rotating menu. CDI: by instruction to provide consumer advisory on menu for Caesar and aioli when it is served. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with multiple bracelets on.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without hair restraint. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with wiping cloths inside measuring at 50ppm. CDI: buckets were dumped and refilled with proper concentration at 150ppm. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. PIC could not locate quat test strips. VR in 10 days. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed only 8- 12 foot candles of light above warewashing area and vegetable prep sink. Provide at least 20 ft candles at warewashing area and 50 ft candles at prep sink. |