|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
Yes |
REPEAT. 10 day VR required.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no verification of training for employee health policy. PIC should email signed forms to EHS within 10 days.
FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
^ Copy and paste link into browser. (-2) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
EHS noted a few items without date mark; roasted potatoes in WIC and cooling chicken in cold drawer. Points de-escalated due to vast improvement with date marking facility wide. Establishment is using a tracking log properly dated for all items in fliptop. All but one item in WIC properly dated. (-1.5)
CDI- Employee who prepped potatoes and chicken confirms cook date and time, dates items. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sani-bucket with chlorine >200ppm.
CDI- PIC dilutes to 100ppm. (-0) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed tightly wrapped containers of cooked chicken cooling in cold drawer.
CDI- Items unwrapped for cooling. EHS explained proper cooling methods to staff present and advises using WIC to cool. (-0.5) |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed lamb thawing in bucket of water beside prep sink.
CDI- EHS explains proper thawing methods. PIC brings lamb under running water at prep sink to finish thawing. (-0) |