|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P/Pf- Observed facility’s employee health policy not include salmonella non-typhi. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided updated employee health policy for employees to review. EHS recommends the facility use this document as a training tool and have employee sign and maintain copies of signed forms in facility for employee and EHS review. |
|
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 For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for responding to a vomiting or diarrheal event. CDI- EHS explained requirement to PIC as well as provided PIC with an example written plan and poster. EHS recommends facility purchase a kit or creates a kit with the items mentioned in the plan and poster. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed meat department’s only handsink blocked by carts. CDI- carts moved and EHS discussed maintaining access to all designated handsinks at all times. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat grinder stored clean, per food employee, with visible food build up. Observed three cutting boards stored clean, per food employee, not clean to sight and touch. CDI - EHS observed food employee break down meat grinder and clean and sanitize the enclosed food contact surfaces observed soiled. EHS observed 3-compartment sink set-up and cutting boards moved to area to be cleaned and sanitized. REPEAT |
|
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 rusted shelving above meat prep area. Replace all rusted shelving.
Note: 2017 NC Food Code Adoption-Summary of Changes document provided to PIC. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs in walk-in refrigerator that are not shatter-resistant bulbs, per PIC, and without shields. Provide shields lights or shatter-resistant bulbs in walk-in unit.
6-303.11 Intensity - Lighting Observed lighting intensity levels between 1.0 and 5.5 food candles in walk-in refrigerator. Provide lighting in walk-in refrigerator at least 108 lux (10 foot candles) at a distance of 30 inches above the floor. |