|
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 bodily fluid clean up procedures on site during inspection.
CDI - REHS provided.
0.5 pts.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwash sign at handsink in women’s bathroom during inspection.
CDI - REHS provided.
0 pts. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods holding above 41F during inspection. See temperature chart. PIC stated that items had likely been held in an ice bath during service, then placed back in units to cool down. Lunch service runs from 12:00pm-1:00pm.
CDI - REHS observed all items cooling down at sufficient pace during inspection. REHS recommended utilizing Time as a Public Health Control moving forward. TPHC form filled out for service line items with previous PIC during last inspection.
Repeat. 3 pts.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 meat sauce with date label of 1/28/26 in kitchen during inspection. PIC stated it was about to be used for dinner service.
CDI - REHS intervened. Meat sauce voluntarily discarded.
Repeat. 1.5 pts.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 various squeeze bottles on main line not baring proper labels identifying their contents. Ensure all working containers are properly labeled to indicate their contents.
0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed min/max thermometer for dish machine out of order during inspection. PIC unable to provide REHS with test strips for three compartment sink. Acquisition of appropriate testing equipment necessary.
10 day VR required.
0.5 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed low grout lines in various areas throughout kitchen. Repair necessary.
0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed multiple employee belongings being stored above or in conjunction with customer foods or service items. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods and service items.
0 pts. |