|
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 employees to follow for vomit and diarrhea cleanup.
CDI: EHS provided PIC with most updated vomit and diarrhea cleanup written procedures for compliance.
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 handwashing signs at all 3 handsinks inside the kitchen.
CDI: EHS provided PIC with handwashing signs to post at all 3 handsinks in both English and Spanish. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P.
Observed an ice wand stored directly on the floor inside the WIF. PIC stated they use this to cool down large batches of soup, which they have not made in the recent summer months due to low demand.
CDI: PIC removed the ice wand and took it to the dish room to be washed/rinsed/sanitized.
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 . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed two out of five house-made TCS food items (pork and braised lamb) that food employee stated was done for reheating, temping below 165F. EHS observed these two TCS food items were a lot denser and thicker than the other TCS food items that had been reaching 165F or above when reheated in the oven. Food employee stated they set the timer for 20 minutes to reheat.
CDI: Food employee placed both metal pans of pork and lamb back into the oven to reheat above 165F, since still within 2 hours to reheat, and EHS observed both food items had reached 165F or above before placing back into the hot holding warmer. |
|
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 a container of cooked pork cheeks with prep date of 8/13, stored in the 2-door lowboy at the make line. Observed a container of house-rendered pork cheeks fat with prep date of 8/09, stored in the 2-door lowboy at the make line.
CDI: PIC voluntarily discarded both TCS food items since they had both surpassed the 7-day window.
Observed a tray of roasted potatoes with prep date of 8/10, stored in the lowboy of make table 2. PIC stated that the food employee must have labeled it with the incorrect date, and that the potatoes were cooked this past weekend and they go through them quick. PIC stated these potatoes were cooked the same batch as the cooked potatoes stored inside the WIC, to which EHS confirmed prep date of the cooked potatoes inside the WIC were labeled 8/16.
CDI: PIC removed the incorrect date label and re-labeled with the correct prep date to avoid any confusion.
REPEAT VIOLATION.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed two food employees actively engaging in food prep without any sort of hair restraint.
Ensure all employees engaged in food prep have some sort of hair restraint to prevent contamination. |
|
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 a few metal pans and plastic cambros/pans wet-stacked and stored on the clean dish rack.
Ensure all multi-use containers are completely air-dried before stacking together. |