|
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
PIC states there is no signed acknowledgement by staff or standardized method of training new staff on Employee Health Policy.
CDI- County EHP provided for employee signatures. (-0)
EHP form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed dijonnaise sauce on prep top and one opened container of milk in lowboy at coffee station above 41F.
CDI- EHS discusses use of TPHC for items that cannot be kept cold due to frequent use. Items opened/prepped within the hour were rapidly cooled back to 41F and labeled for TPHC. EHS provides temporary procedures and template for long-term use is below. (-3)
TPHC form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed unlabeled liquid in Eco-Lab chemical spray bottle. (-1)
CDI- Employee labels bottle. |