|
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. PIC could not provide bodily fluid clean up written procedures for facility. CDI - EHS provided hard copies during today’s inspection. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw beef stored over cooked shrimp and raw pork stored over cooked chicken in the prep top. No physical evidence of contamination noted. CDI - Reviewed storage order requirements with employees present and storage order corrected to prevent cross contamination.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw beef in the prep top. No physical evidence of contamination noted. CDI - Educated employees on proper storage order and corrected storage order to prevent cross contamination.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed bottom containers of fried tofu and lettuce coming into contact with cooked chicken and fried tofu in the walk-in cooler. CDI - Containers removed. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed sweet & sour sauce hot holding at 100 F at the steam well. CDI - Food handler reheated product > 165 F. -0-
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. |
|
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 bean sprouts held out on 4 hour TPHC not included in TPHC written procedures. CDI - PIC added bean sprouts to TPHC form.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed bean sprouts and steamed broccoli held on 4 TPHC on prep station without start/discard times. Discussion with food handler revealed that these were removed from temperature control/prepared at 10:00 AM. CDI - Food handler placed time stamps on each container. -1.5-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use sanitizer bucket stored on the floor under the hand washing sink. CDI - PIC removed sanitizer bucket off floor. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle laying on top of ice in the soft drink machine ice bin. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed two ceiling vent covers above soft drink machine/dump sink in need of cleaning. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee food stored above and with resale foods in the prep reach-in unit. -0- |