|
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
Location of vomiting or diarrhea kit not listed on clean up plan. CDI - Kit location written in on plan. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Bottle of multi-surface cleaner stored at bar, unlabeled. CDI - Name of cleaner written on spray bottle
Shelf above 3 comp sink and prep sink used to store chemicals. CDI - Staff began moving chemicals to a low shelf; shelf above 3 comp and prep sink to be used for clean utensils storage |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Frozen pre-cooked chicken wings placed in warming cabinet to thaw and approaching 2hrs without reaching the minimum reheat temperature. CDI - Wings heated to >165F in air fryer. Discussed changing thawing process to slacking wings in reaching cooler overnight. |