|
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 written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as cleanup poster.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.14 Post a handwash sign at each handsink.
Observed PIC rinsing debris off of recently sanitized thermometer at handsink basin. Observed no signage at handwashing sink. CDI - EHS provided hand washing signage sticker. EHS reviewed handwashing sink limitations.
Note: EHS observed minimal supply of properly concentrated QAC sanitizer and QAC test kit, as well as bleach with no chlorine test strip. EHS reviewed food contact (thermometer) sanitizing with PIC: utilize single use probe wipes or concentrated sanitizer ONLY to clean thermometer; do not rinse thermometer under hot water as means of cleaning or sanitizing. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marks on five (5) containers of TCS, non date mark exempt food (corn, black beans, spring mix lettuce, and diced tomatoes in prep top and prep unit, cooked rice in standing RIC). Per conversation with PIC, items were prepared at commissary on 4/14 and logged at commissary cooling chart, but no labeling was placed at MFU containers. CDI- PIC and EHS labeled items (direct label for rice is standing RIC 1, station label for prep unit) with preparation dates. REPEAT.
Note: No escalation in point deduction due to some improvements; based on previous inspection, fewer portions of TCS non date mark exempt food were undated and PIC had prepared system of date marking for commissary preparations.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 no labeling for four (4) containers of non TCS foods (oil bottle, bins of yum yum and spicy sauce in prep unit, bin of sauce bottle in prep top) CDI - EHS demonstrated labeling methods, applying labels directly to larger containers of sauce and oil, and labeling sauce bottle bin. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy soils on floor of MFU. Per conversation with PIC, oil container was spilled at an earlier point after recent deep cleaning. Clean floors, walls, and ceilings as needed. |