|
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 employee health does not reflect the addition of salmonella (non-typhoidal) CDI - emailed the PIC the New NC Food Code changes in regards to the employee health policy. 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 no written procedures for these types of events. CDI - emailed the PIC the NEW NC Food Code changes in regards to volmit and diarrheal clean up procedures. For more information please visit: http://meck.co/FoodSafety |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed popcorn buckets rims (food contact) directly on the counters. Provide protection to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the chest freezer door misaligned and upright reach in freezer in the kitchen is out of order. Repair these pieces of equipment. |