|
3
|
1
|
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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed PIC with in adequate knowledge of employee health policy and what illnesses and symptoms to report. CDI: education provided. Gave PIC poster and acknowledge form for retraining of current employees and new hires. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
Repeat:
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in spray bottle and at 3 comp sink @ toxic levels too strong above 400ppm. Test strip turned a dark green. CDI: product was diluted to proper concentration. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing dishes in 101F water. CDI: hot water added to 110F. |