|
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 PIC unable to correctly answer employee health questions, and failed to provide updated health policy including documentation of employee health training. CDI- EHS provided updated handout and discussed with PIC. *REPEAT*
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P.
Observed food employee fail to wash hands prior to donning gloves after leaving task and contacting unclean parts of arm. CDI- EHS discussed with PIC, PIC had employee remove gloves and wash hands before replacing. |
|
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 food thermometer stored as clean with food residue accumulation. Ensure food thermometer is cleaned before using or storing. CDI- PIC removed item to be w/r/s. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed TCS foods maintained on prep line without time indicated. Ensure that time stamps are properly marked so food may be discarded at appropriate time. CDI- EHS discussed with PIC, PIC had correct time marked due to being aware of prep time. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on cookline with debris and residue accumulation. Increase cleaning frequency. *REPEAT* |