|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Facility has Mecklenburg County Employee Health posters posted, but staff did not know material on or point out where information was posted. CDI- discussion with entire staff on reportable illnesses and symptoms. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P: Employees did not wash hands upon beginning work. CDI- hands washed after direction. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found house-made tuna salad, feta cheese, and chopped lettuce not date marked in prep top. Tuna salad not date marked in walk-in cooler. CDI- allowed to date with previous days date, as PIC stated made previous night.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Portioned house-made pasta salads dated with 9/14 prep date. CDI- all voluntarily discarded. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Found unlabeled bottles of cleaner / sanitizer in both restrooms. CDI- labeled bottles. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some bottles of oils not labeled in kitchen. |