|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no written method of verifying food handlers are trained on the EHP. EHS notes policy poster is present and up to date.
CDI- EHS attaches version of form for employees to sign.
Form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement (-1)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed food splatter on inside of microwave at cookline. Clean at least every 24 hours. (-1.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed floor and mat in WIC soiled by dirt and various debris, in need of cleaning. (-0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee possessions on dry storage rack with usable goods for establishment. EHS advises PIC to use a bin and establish an area separate from food prep and storage. (-0) |