|
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 EHS observed facility without proper procedure for responding to vomit or diarrheal event. (0)
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed garlic/oil mixture, pico, sour cream, ranch, sliced ham, cheese curds above 41F. PIC stated pico, sliced ham, and cheese curds were portioned this morning and taken from WIC. EHS verified items in WIC under 41F. PIC stated food employee could have left items out of refrigeration for too long prior to placing in make unit. PIC unaware garlic/oil mixture needed to be under temperature control and will place item on TPHC moving forward. PIC stated were removed from WIC this morning to be placed in make units. EHS observed ranch and sour cream in tall squeeze bottles placed in make unit. Bottles were taller than fill line. EHS advised to move bottled sauces to reach in cooler for storage during service or use TPHC. CDI - PIC removed all items and placed in ice baths to quickly cool. EHS verified items cooled at appropriate rates prior to end of inspection. REPEAT. (3)
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf EHS observed consumer advisory missing disclosure stating items may be served raw or undercooked. EHS also observed numerous items with asterisks that facility does not serve undercooked. EHS advised to remove these asterisks as it can be confusing to the consumer. 10-day VR required. (0.5) |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wet wiping cloth being stored on prep table during inspection. EHS advised wet wiping cloths shall remain in sanitizer when not in use. CDI - PIC removed wiping cloth from service. (0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed all but one cutting board in facility accumulating large amount of gashes, creating surfaces that can no longer be effectively cleaned. CDI - PIC voluntarily discarded. (0.5) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf EHS observed facility with high temperature disk but batteries were dead during inspection. EHS will return when batteries have been obtained. 10-day VR. (0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed one missing ceiling tile above back grill area. Replace. (0) |