|
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 Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. Per conversation with PIC, plans were removed from door during cleaning. CDI - EHS provided example written procedures for employees to follow when responding to vomiting or diarrheal events and clean up plans in English and Spanish.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) relatively clean ziploc bag of cooked chicken in grill drawer in contact with taquitos in grill drawer bin. CDI - EHS rotated bag to available bin in grill drawer. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food contact surface of thin probe thermometer with dried food on thermometer surface. CDI - EHS cleaned thermometer probe during calibration.
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed food employee wiping bowl with properly concentrated sanitizer before storing at clean dish rack to dry. CDI - EHS reviewed wash, rinse and sanitize procedures with food employee and PIC. EHS removed bowl and placed at wash basin of 3 compartment sink.
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 Observed two (2) portions of non date mark exempt TCS foods (cut cabbage and RTE egg mix carton) in standing RIC with no date marks. Per conversation with PIC, these portions of food were prepared on day of inspection, the same day as items in prep top. All other large portions of non date mark exempt TCS foods throughout MFU were dated properly. CDI - EHS wrote date of preparation directly on food packages and reviewed date marking requirements with PIC.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in use QAC sanitizer bin with wiping cloths at approximately 500 ppm. CDI - At start of inspection, EHS diluted sanitizer to approximately 300 ppm QAC. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) bottles (soy sauce and oil) at grill shelf and one (1) bin of flour at spice rack with no labels. CDI - PIC identified container contents and EHS labeled accordingly. |