|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted on MFU, but no signed copies of policy or signed acknowledgment of policy available on MFU. - CDI - EHS observed signature of posted Spanish language employee health policy by PIC and food employee as acknowledgement of understanding policy. REPEAT.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed digital, calibrated thin probe thermometer with minor soil on probe surface, stored within prep unit. Per conversation, MFU uses analog thermometer, which was observed as clean, to take temperatures. CDI - Thermometer probe was sanitized by EHS using probe wipes.
EHS advises PIC to use calibrated thin probe thermometer for more accurate temperatures of food, and to sanitize thermometer surfaces before storing as clean. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket made with bleach sanitizer holding approximately three (3) in use wiping cloths at approximately 10 ppm chlorine. Labeled spray bottle of sanitizer was observed at approximately 100 ppm. Per conversation with PIC, sanitizers were produced in commissary at the same time. CDI - No splash bleach was added to sanitizer bucket until a final concentration of approximately 100 ppm was observed. |