|
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 on site for the cleanup of vomit or diarrheal events.
CDI - EHS provided MCDHS written procedure at the end of the inspection.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed cases of unwashed red peppers, green peppers, cabbage, and carrots stored on the top shelf of the WIC, directly above containers of cooked noodles and rice.
CDI - Storage order rearranged.
For more information on food storage order 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 a container of garlic & oil on a rolling cart at the cookline at a temperature of 49F. PIC stated they take out the container continuously, moving it in and out of refrigeration when needed.
CDI - Container moved to opentop refrigerator. PIC informed that they must keep garlic and oil mixtures cold as they are TCS or it is an item that must be added to their TPHC policy and then requires proper time stamping.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle of a green chemical stored below the 3 compartment sink. PIC stated he no longer uses it and has not in a long time.
CDI - PIC voluntarily discarded. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed a container of multi use insert container lids stored directly below the drainpipe of the kitchen handwash sink, subjecting the clean lids to potential contamination.
CDI - Container of lids moved |