|
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 For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unable to discuss specifics of employee health policy with EHS when asked. EHS observed PIC look for employee health policy in facility, could not find one, EHS did not observe a posted policy in facility at time of inspection. PIC unable to discuss specific symptoms and illnesses related to food borne illness, knew generally to not come to work when sick, but could not provide symptoms or illnesses associated with food borne illness. CDI- EHS provided employee health policy handout. EHS educated on reportable symptoms and illnesses and required restriction from work associated with symptoms and illnesses. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with bare hands, recontaminating hands. CDI- hands rewashed properly, EHS discussed hand washing and referenced posted hand washing instructions. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility using time for pizza sauce (approval from the NC DHHS variance) and not marking begin and end time on labels. CDI- PIC marked begin and end time for pizza sauce today, stated it was taken from cold holding at 10am. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed black plastic containers wet stacked on clean dish shelving. Ensure equipment and utensils are air dried after cleaning and sanitizing. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster out back door filled to the top, unable to close lid. Observed dumpster sliding doors open during inspection. |
|
56
|
0.50
|
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 an employee sweatshirt stored on rolling rack next to make line. Ensure employee clothing is in a designated area, away from retail items. |