|
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 written procedures for the cleanup of vomit or diarrheal events.
CDI - EHS provided.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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. - Observed the handwash sink closest to the drive-thru window in use as a dump sink.
CDI - EHS informed staff that they are only to use the handwash sinks for handwashing and cannot dump ice or other beverages down the drain.
6-301.14 Post a handwash sign at each handsink. - Observed no handwash signs posted at the men’s and women’s restroom handwash sinks.
CDI - EHS provided at the end of the inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several plastic containers stored as clean on the storage rack across from the 3 compartment sink area with visible sticker residue on their surfaces.
CDI - Dishes placed at 3 compartment sink to be W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 the establishment using TPHC to hold potatoes in the overhead warmer at the prep line but no written procedures on site.
CDI - EHS filled out TPHC document with PIC at the end of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal and plastic containers to be wet nested on the racks across from the 3 compartment sink area. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door of the dumpster to be open at the time of the inspection. |