|
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 For more information on employee health policy please visit: http://meck.co/FoodSafety Observed PIC not educating food employees on the requirement to report Salmonella nontyphoidal as one of the foodborne illnesses. CDI - PIC sent 2017 NC Food Code information again via email today. Information contains updated Employee Health Policy requirements. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and cut tomatoes declared not held on TPHC at 44F in front prep unit at flat top cook line. CDI - PIC stated these were washed, cut and cooled today in WI. EHS temped backstock of cut lettuce and tomatoes at 37-38F in WI. Out of temp items were immediately cooled in WI freezer and placed back in service. PIC placed work order for prep unit to have temperatures assessed by technician. -1.5- |