|
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 the currently employee health policy does not reflect the addition of Salmonella (non-typhiodal) . CDI - Emailed PIC the NEW NC Food Code changes and guidance information. For more information on employee health policy please visit: http://meck.co/FoodSafety |
|
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 Observed a vomit and bodily fluids clean up kit however no written procedures. CDI - emailed PIC NC Food Code changes and guidance. For more information please visit: http://meck.co/FoodSafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the back handsink. CDI - PIC provided paper towels |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating some residue. Clean and maintain. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facilities that use a high-temperature dishmachine as the method of sanitizing food contact surfaces must provide an irreversible registering temperature indicator for measuring the utensil surface temperature. This testing method should ensure that the surface of the utensil reaches at least 160oF. Recommended testing methods include Temperature labels or maximum registering thermometer/plate. Contact the dishmachine service provider for available testing options. |