|
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: Facility has posted updated Employee Health Poster with sign off sheet for employees. All employees have not signed sheet however. Randomly picked employee had not signed sheet. Ensure all employees have signed sheet if the poster is used as the store policy for reporting. CDI- random employee signed and reviewed materials.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed cups stored in hand sink near drive-thru window. CDI- cups removed.
6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap in dispenser at back door hand sink. CDI- soap provided. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Grilled chicken in hot holding was 125.0 F. CDI- Chicken pulled from service and discarded. Initially chicken was slated to be pulled for pot pies. REHS discussed with PIC that chicken must be 135.0 F or above when pulled from holding to be used for pot pies. Train staff to use thermometers to determine if chicken is safe for pot pie use.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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 non-food contact surfaces throughout facility with food residue accumulation. Greasy to touch. |