|
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 food employees unaware of the reporting requirement for Salmonella nontyphoidal. CDI - EHS educated PIC about the reporting requirement listed on the visual learner poster with an asterisk. Additional information about the 2017 NC Fodd Code manual changes emailed and PIC educated about new requirements today. -0- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed burger toppings (lettuce, tomatoes and onions stored on the floor in walk in freezer. Per PIC, these items were not stored on the floor and must have just fell at the beginning of inspection. Observed salt and pepper packets stored in containers at end of salad bar with food and other buildup inside. CDI - Items stored on shelf and cleaning frequency for container on salad bar discussed with PIC. Containers cleaned. -1- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned serving utensils stored in bin just outside dish pit. Bottom of container had food and other debris inside. Store these in a clean location and clean this container often enough to prevent buildup. |