|
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
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed incomplete procedures for vomiting and diarrheal clean-up. Procedures listed on bodily fluid kit did not meet all criteria. CDI: gave V/D poster with all info required. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 .
Observed sausage, egg, and cheese croissants and biscuits that were individually wrapped inside containers inside prep unit ranging from 45F - 48F. Sandwiches had been prepared between 1-2 days ago. CDI: sandwiches were voluntarily discarded. Sandwiches stored on the left side and flip top were in compliance. |