|
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. CDI- EHS provides V&D plan during inspection. (-0)
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, mayo, and chicken salad in fliptop 1, and TCS house-made dressings (ranch, blue cheese) in fliptop 2 above 41F. Lowboys below fliptops both observed holding TCS foods at <41F, but ambient temperature in the fliptop compartments above were seen at 45F-47F. PIC voluntarily disposes of cheese, chicken salad, and mayo. Dressings moved to WIC for rapid cooling where they return to <41F in 15 minutes. 3 day VR required. See comment. (-1.5)
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
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. Observed no written procedures for TPHC onsite despite intention to hold items on time. EHS provides link for TPHC during inspection, 10 day VR required. Form found here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
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. Observed timers intended for use on the hot line not set. EHS reminds the PIC to set timers to alert staff when the TPHC window has expired and food must be discarded. CDI- PIC sets timers. (-1.5) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed food debris inside sanitize basin of 3 comp sink. CDI- PIC empties, cleans, and refills sanitize basin with clean water. (-.05) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door at shared dumpster. EHS advises the facility to communicate with neighboring facilities also using the dumpsters and request doors be closed after use. (-0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-404.11 Provide a designated area for the storage of distressed and unusable goods being held for credit. Observed severely dented can in dry storage beside usable cans. CDI- PIC removes from usable can supply. (-0) |