DAVES HOT CHICKEN STEELE CREEK

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use cellphone phone with gloved hand and was about to proceed with handling food without changing gloves and washing hands. -CDi- EHS intervened and coached on when to change gloves and wash hands. (1.5 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 0ppm in the dish machine while items were actively being washed. EHS noticed that the jug of chlorine sanitizer was completely empty. -CDI- PIC replaced the sanitizer solution with a new jug. Concentration was able to reach 100ppm. REPEAT*** (1.5 pts) 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stacks of metal containers wet stacked. -CDI- PIC pyramid stacked the containers to allow proper air drying. (0 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health guide had “salmonella” and was missing the designation between typhoid salmonella and non typhoidal salmonella. Provided an employee health policy with the correct infections that require reporting. Verification of training and acknowledgement/signature by all food service employees that they have been trained and agree to report symptoms and required infections. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed a vomit/diarrheal event clean up kit, but no written procedure for the location of the clean up kit or procedures to follow if an V/D event happens. CDI - Vomit/Diarrheal event procedure was provided and location of kit was added. CDI - Procedure was posted during inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishwasher final rinse with 0ppm chlorine and sanitizer dispenser container was empty. Dishwasher had not yet been used for the day. Observed equipment was actively being washed by hand at the time of inspection’ sanitizer was 200ppm (Quat) CDI - sanitizer container was changed and final rinse was 100ppm chlorine. Reminded manager and staff about using test strip to ensure the dishwasher is sanitizing. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY