|
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 procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events and cleanup poster.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF at start of inspection, EHS observed PIC effectively wash hands at empty 3 compartment sink basin, due to line of food employees and EHS washing hands at handsink. CDI - EHS corrected PIC and observed corrective handwashing at proper handsink. EHS provided handwashing sticker to PIC to affix to hand washing area to improve hand washing procedures. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed one (1) clean plastic bin stored in handsink at the start of inspection. Observed paper towel roll held beneath single service articles at upper shelf, separate from hand sink. CDI - EHS removed bin from handsink at start of inspection and rotated paper towels to sit next to sink. EHS advised PIC to store paper towel roll next to handsink for ease of access. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 one (1) large container of TCS food (garlic sauce bin) with no date marks in prep unit underside. Per conversation with PIC, bin was prepared on day of inspection; bins have not been dated due to concern that labels may fall loose and contaminate food. CDI - EHS date marked container of food by affixing label to lid of prep top, as means of showing station labeling/date marking. REPEAT.
Note: Per conversation with PIC, food in prep top portion is prepared and held only for one shift. Food is date marked at the end of the shift if any is remaining.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed cold holding equipment functioning properly; however, EHS observed one (1) portion of recently cut washed TCS vegetables (tomatoes held in strainer above fill line in prep top) cooling at insufficient rate.
CDI - EHS provided Ambient Temperature cooling chart to PIC. EHS marked tomatoes and lettuce for TPHC and provided TCS cooling chart sticker to PIC, as well as TPHC document to be used at establishment discretion for cut TCS vegetables.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 numerous (greater than ten (10)) working containers (zatar oil, spice mixes, olive oil spray bottles, sauces, etc.) unlabeled in MFU. CDI - EHS spoke with PIC and identified all food items within working containers. EHS demonstrated labeling options (station labeling (grill side area), labeling larger container of various spices, directly labeling lid of bigger sauce bins, etc.) Utilize methods to label all working containers with common name of food. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in food prep (plating food, pressing wraps in panini press, etc.) with single metal bangle. |