|
3
|
1
|
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 Observed employee health policy in place in facility however the facility uses computer based training to capture employee health knowledge. PIC was unable to show EHS required signature/employee attestation to ensure employees have been trained. CDI: EHS provided PIC with a copy of the updated employee health policy and PIC began capturing signatures. REPEAT VIOLATION
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 pink and black build up on interior of ice machine. Ensure more frequent cleaning. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler preparing food with no hair restraint. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed handles of tongs peeling off. Once area begins to peel it is no longer smooth and easily cleanable. Ensure that tongs are replaced at a frequency that ensures they maintain in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezer next to fryers for household use only. All restaurant equipment must be ANSI certified rated for commercial use. REPEAT VIOLATION |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed significant dust build up on shelf holding paper goods. Observed food debris and build up on shelving in walk in cooler. Observed build up on exteriors of coolers, prep equipment, and on gaskets of coolers. Ensure more frequent cleaning of these areas. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas under and behind equipment in need of cleaning due to food and liquid debris and residue accumulation. REPEAT VIOLATION |