|
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 written vomit/diarrhea procedures at facility. -CDI- EHS provided PIC with written procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed hash browns holding at 84F, above toaster oven. -CDI- PIC placed hash browns on TPHC for 4 hours, to be discarded after breakfast ends. PIC stated hash browns are not a permanent menu item, and facility just started serving them. PIC and EHS discussed adding hash browns to TPHC procedures or utilizing a heat lamp, if facility intends to serve hash browns for future sale.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed kale in make table without a date mark. -CDI- PIC verified when kale was prepped and properly added date mark to item.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
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 eggs or sausage held on TPHC. -CDI - EHS provided PIC with blank TPHC procedures form and observed PIC fill out form.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
-Observed pasteurized eggs being actively cooled down in RIC after being held on TPHC. Per TPHC procedures, TCS foods may not be cooled down for cold holding after being held on TPHC. Once TCS foods is placed on TPHC, it may not be transferred back to cold holding. Food must be discarded at a maximum of 4 hours after being placed on TPHC. -CDI- PIC voluntarily discarded the eggs and EHS educated PIC on TPHC procedures. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed stickers intact on exterior surface of containers stored as clean. Sticker residue was not observed directly touching the food-contact surface of the containers. Fully remove stickers when washing/rinsing/sanitizing. |