|
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- PIC was unable to provide a written vomit and diarrhea clean up plan at the time of inspection. -CDI- PIC was able to talk through proper procedures, and EHS provided written vomit and diarrhea clean up plan.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Greek yogurt on make line holding above 41F. PIC stated that Greek yogurt was placed on make line 3 hours and 30 minutes prior to inspection. -CDI- PIC placed Greek yogurt into WIF to rapidly cool to 41F before placing back on make line.
EHS stated to monitor Greek yogurt temperature using thermometer. Prep top ambient temperature was 36F.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoop utensils in the granola and the hulk blend powder with the handles in direct contact with the food. -CDI- PIC adjusted handles to be properly stored.
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain.
Observed utensils stored in well with water tap with the running water tap off. Ensure water taps is running when storing in use utensils. -CDI- PIC turned on water tap.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed containers of water used for storing in use utensils with a water temperature of 70F. Unit was not plugged in and heating element was off. Ensure heating element is turned on to store in use utensils. -CDI- Utensils containers were dumped so that utensils could be stored dry. |