|
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
Observed no verification of employee health policy training.
CDI- EHS provided form for staff to sign. (-0)
FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed rotisserie chickens with final cook temperatures of 155-160F.
CDI- Chickens returned to oven and cooked to >165F. (-1.5) |