|
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 that the facility did not have a written vomit and diarrheal cleanup plan. CDI- EHS provided the facility with a copy. PIC stated it will be placed in the binder with the HACCP plan.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice paddle sitting in a container of water temping at 70F. CDI- PIC removed the rice paddle from the container. EHS advised that the facility can leave the rice paddle outside of the water and dip it in the water as needed. |