|
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 proper procedures on site during inspection for vomit and diarrhea clean up. *CDI - PIC went to other kitchen to grab a copy of proper procedures to post in inspected kitchen.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - *Observed - Moldy tomatoes and rotten celery stored in walk-in cooler. *CDI - PIC voluntarily discarded items. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - *Observed - Dish washing spray nozzle well below the flood level rim giving possibility for backflow contamination. A verification visit will be conducted within 72 hours. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster with lid left open when not in use. Keep closed to prevent pest harboring. |