|
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 V&D cleanup plan onsite at the facility. CDI-EHS provides V&D plan during inspection. (-0)
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Parasite destruction letter for wild caught, Chilean salmon available to be served raw or undercooked could not be located during inspection. EHS advises PIC to contact the supplier and request a copy of this letter to maintain with their records at the earliest possible opportunity. VR required. (-1) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed BBQ chicken thighs and marinated sliced steak prepped last night in WIC at 50F. PIC voluntarily disposes of items. (-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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed two lidded, stacked containers of food (chicken thighs, steak) in WIC following prep last evening at 50F, having failed to cool at the proper rate. CDI- Items disposed of, PIC to remind staff to vent all containers while cooling. No point taken due to no observable pattern of non compliance-, all other items from the facility prepped last evening temped at 41F or below, proper methods clearly understood and overall adhered to. (-0)
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in solution near restroom with no detectable quat levels. CDI- PIC remixes solution. (-.5) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic lids at clean dish rack. PIC states a spacer rack to maintain distance between lids is already on order. (-0) |