|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
10 DAY VR.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no process of verification for employee health policy training. Staff responds correctly to questions and has education resources onsite, EHS advises PIC to have staff sign acknowledgement of training (form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement) within 10 days. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine exceeding 200ppm at 3 comp sink.
CDI- EHS explains what range is appropriate and demonstrates dilution. Chlorine diluted to 50PPM. (-1.5) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed chicken thawing beside prep sink in stagnant water.
CDI- PIC brings to thaw under running water at prep sink. (-0.5) |
|
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 food debris behind flip-top lid, increased cleaning frequency advised. (-0) |
|
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 employee phones stored beside dry goods at cook line prep top. EHS advises PIC to segregate employee belongings from food supply. (-0.5) |