|
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 : No written clean up procedures on site. CDI- REHS sent compliant procedure form to facilit.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: employee recontaminated hands at hand sink faucets after washing. CDI- REHS coached employee to use a barrier to turn off faucets after washing. Employee re-washed hands correctly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap available at left side hand sink. CDI- soap supplied. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw burger patties and raw bacon over raw onions in WIC. CDI- storage rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P: Observed employees not sanitizing utensils and equipment after cleaning with detergent. Sanitizer container was empty, but staff were unaware of the sanitizing step. CDI- demonstrated the wash /rinse / sanitize procedure for two dish pit employees with PIC. Sanitizer hooked up and began dispensing properly.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
0
|
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: Chipotle pepper adobo date marked for 14 days. Ingredient roasted red peppers are date marked for 7 days. Final menu item is Bobby Sauce, also date marked 7 days. Ensure no ingredient requiring date marking is held no more that 7 days after prep. Facility will re-set label template for Chipotle Pepper Adobo to 7 days.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Ice cream mix being thawed under running water of 83.0 F. If thawing food under running water, water must be less than 70.0 F. Ice cream mix moved to WIC to continue thawing. |