|
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. Posted employee health policy in kitchen did not include nontyphoidal salmonella. CDI, updated employee health agreement emailed to PIC. |
|
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 no written vomiting and diarrhea cleanup procedures. CDI, sample procedures handout emailed to PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves. Observed employees change gloves but did not wash hands after handling raw animal food such as hamburger and before handling bread. Ensure staff wash hands between gloves changes when changing tasks such as handling raw animal food and before handling ready to eat food. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.14 Post a handwash sign at each handsink. Observed signage missing from handwashing sinks in restrooms. CDI, signage provided.
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - Observed handwashing sink behind front counter not accessible or providing water. PIC stated PVC leak. Vr needed to ensure handwashing sink functioning and accessible for convenient use by food employees. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish and bacon with commercial packaging open stored over ready to eat bread in white freezer. Observed raw shrimp with commercial packaging open stored over vegetables. CDI, foods relocated for proper storage. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese overstacked above chill line and at 51 degrees F. CDI, cheese recently placed in unit according to PIC and relocated to rapidly cool. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer in bucket testing over 100ppm. CDI, sanitizer diluted to required concentration. |