|
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 EHS observed facility without proper vomit and diarrhea procedure. CDI - EHS provided PIC with proper procedures. (0.5)
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink by three compartment sink being obstructed by bags of flour and linen bags. PIC stated he was in the process of moving things around. CDI - PIC rearranged storage to allow accessibility to the hand sink. (0) |
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed pizza sauce in WIC held beyond 7 days. EHS observed numerous wrapped sliced meats in low boy grill reach in unit without proper labels. CDI - PIC voluntarily discarded pizza sauce. PIC verified prep date with cook for sliced meats and instructed food employee to apply proper date. (1.5)
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. PIC stated facility is holding items on TPHC but does not have the required procedure for the process. CDI - EHS provided PIC with TPHC procedure and reviewed process.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed hash browns, sausage patties, and eggs being held on time at the grill station without the appropriate time stamps. PIC stated hot items fo not last longer than an hour. CDI - EHS discussed when these items were prepared with food employee and allowed faciltiy to apply proper time stamps. (0) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed very large containers of cream cheese actively cooling in WIC stacked on top of each other and wrapped in plastic. PIC stated cream cheese was prepared at 8am. EHS observed sliced pastrami and pork roll cooling in WIC. EHS observed no change in temperature after thirty minutes of cooling. EHS observed the sliced meats tightly wrapped in plastic and parchment paper while cooling. EHS observed sliced tomatoes cooling in make unit. EHS advised to cool TCS foods in WIC or larger RI unit to allow for more airflow and adequate cooling. CDI - Due to limited time, EHS instructed PIC to stretch cream cheese on sheet pans and place in the freezer for rapid cooling. PIC removed pork roll and pastrami from plastic wrap and placed items on sheet pan to cool in freezer. Sliced tomatoes were removed from the make line and placed in WIC. REPEAT. (1)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed front of house staff preparing bagels and other foods without proper hair restraint. (0) |