|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed old employee health policy stating the big 5 illnesses. CDI: EHS provided facility with an updated copy. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Observed hand sink without hand signs. CDI. PIC was provided one. Repeat |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the chicken in the grab n go at temperatures above 41F. CDI. PIC voluntarily discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottle with sanitizer stored directly on prep table. CDI. PIC removed. Repeat
Facility needs to store chemical spray bottles at designated areas. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry while working with food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC separated them. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed hot water at 3 comp sink coming out at 108F.
EHS will be back to check the water temp. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed not enough hot water coming to the facility.
EHS will be back to check the hot water. |