|
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 not aware of the requirement to report Salmonella nontyphoidal. CDI - EHS educated PIC and food employees trained on the 2017 NC Food Code requirements. -0- |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written plan for vomiting and diarrheal event cleanup today. CDI - PIC educated and given plan today. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed glove changes without handwashing when changing from cleaning and handling raw meats to working with RTE foods. CDI - Hands washed and gloves changes. EHS educated PIC on when to wash hands. -2- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup in blender cup, on scissors used for cutting chicken wings and on stacked plastic pans with sticker residue touching the food contact surface of the next pan. CDI - PIC cleaned these. -1.5- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed chicken tenders held at room temp on TPHC with time stamp and no written procedure. CDI - PIC given new TPHC form template and reminded that a written procedure shall be prepared in advance if TPHC is used for TCS foods. -0- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household pesticide and another insecticide with a label that it is exempt from EPA registration. CDI - PIC voluntarily discarded undeclared insecticide and household pesticide. -1- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed heavy buildup on the inside of dish machine. Per PIC, the cleaning frequency is once a week. CDI - EHS educated PIC that required cleaning frequency is once a day. -.5- |