|
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 posted employee health policy agreement forms did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health agreement form and 2017 NC Food Code Adoption information emailed to PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle soiled single-service articles and push item in trash can then proceed to handle clean single-service items. CDI, employee washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee dump drink in handwashing sink. CDI by instruction. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee with gloves handle soiled single-service articles and push trash inside trash can and use same gloves to handle clean single-service articles. CDI, employee washed hands and changed gloves. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed rehydrated onion and tomatoes held using TPHC but procedures for TPHC have 2 hour hold discard time. Facility using 4 hour discard hold time. CDI, procedures updated during inspection. |