|
3
|
0
|
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 - Establishment using old health policy that doesn't include non-typhoid salmonella. *CDI - EHS emailed correct form to PIC and PIC will have all employee's and future employee's sign correct form for proper compliance.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- *Observed - Food employee touch package of raw fish pass through a door way and grab a clean container from clean dish rack. Employee then washed hands properly following that mistake. *CDI - PIC informed food employee of the error and educated on proper procedures of when to wash. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - Employee without soap supplied. *CDI - PIC unboxed hand soap off shelf in restroom and supplied the handsink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - sanitizer in 3 comp sink at 10ppm which is below the proper concentration for bleach. *CDI - PIC tested sanitizer and then added bleach to sanitizer increasing its ppm to the proper concentration.
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 |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - reduced oxygen packaged salmon thawed in WIC without being removed from reduced oxygen environment. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet Stacking of clean metal containers on clean dish rack. *CDI - Food employee pyramid stacked metal containers in need of air drying. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- *Observed - Can wash without backflow prevention. A verification visit will be conducted in 72 hours to confirm correction of issue. |