UNFORGETTABLE SWEETZ

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 no vomit and diarrheal written procedures available. CDI: gave any V/D written procedure poster.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed no sanitizer made up. CDI: bleach sanitizer at proper concentration made up by EHS during inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dry good containers including sugar and cookie crumbles not labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no strips available for testing bleach sanitizer. VR required within 10 days. Text photo of strips to Arlene Lawrence @ 704-617-3068.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in kitchen throughout damaged and in need of repair to ensure easily cleanable and smooth.