|
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
Vomiting or diarrhea clean up plan posted on wall but no indication of where kit is located. CDI - PIC showed kit in office to EHS and wrote in “office” on the clean up plan.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. A couple of wet wiping cloths stored on surfaces like the prep table or hanging on the splash guard of the hand sink. CDI - Wet wiping cloths relocated to sanitizer buckets |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Hot water at 3 comp sink measuring 105F; water heater holding temp had been adjusted down before facility opened. CDI - Water heater temp adjusted to 130F and hot water measured at 122F in 3 comp sink within minutes. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floors in the kitchen missing grout between tiles in multiple areas like the cook line and near the dish area. Repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C). One employee drink stored on the prep counter while the prep counter was not in use. CDI - Drink relocated to appropriate area. |