QUIKTRIP #1029

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash and cardboard on the ground around dumpster units inside enclosure. Observed open unit doors. PIC to address cleanliness in dumpster enclosures to include scheduling more frequent pick-ups if needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed empty paper towel dispensers in women’s bathroom.

4-501.11 Maintain equipment in good repair. Observed one of two paper towel dispensers in women’s bathroom broken. Per PIC, work order is submitted.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash and cardboard on the ground around dumpster units inside enclosure. Observed open side door on left-hand dumpster.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in-use utensils with handles marking contact with stored food. CDI - Utensils were repositioned and stored above top of food containers. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris, splash, and staining on floor in dish pit area and under ice machine. Recommend higher frequency and more thorough cleaning. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pair of tongs and scoop with food debris stored as clean. Observed plastic pans being stacked with sticker and food residue stored as clean in three different stacks. CDI- PIC removed items to dirty dish area. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes being wet stacked on racks above 3-comp.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed heavy refuse accumulation in dumpster area stored outside of and on top of receptacle. The amount of refuse produced by facility and stored in dumpster area does not equal capacity receptacles can hold.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in areas under and behind equipment throughout facility in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - A spoon, scoop and pair of tongs with food debris on them. *CDI - Soiled items placed into dirty section of 3 comp sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 - Microwaves with debris build up in need of more frequent cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster door left open in garbage area. Doors and lids shall be closed after use to avoid pest habitants. *CDI - Food employee closed door.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wrist watch while working with food. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths in solution at 20ppm quat. CDI. PIC replaced the solution.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops stored with their handles touching the food. CDI. PIC removed. Repeat

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly at the 3 compartment sink.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry while working with food.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops stored with their handles touching the food. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed dish machine cover in disrepair. Needs to be fixed. The machine works as intended. Repeat

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 multiple build up on warewashing machine drain board. CDI. PIC cleaned it.

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. . FACILITY NEEDS CLEANING. Items such as soda machine backsplash, prep units have food debris inside, outside of prep units need wiped down and inside micro waves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clear containers stacked with labels still on. CDI PIC moved container to 3 comp sink. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef and pork tacos below 135F in self serve hot box. Observed tacos on roller below 135F. Tacos were labeled as ready. CDI PIC voluntarily discarded. REPEAT For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap between and under back doors to outside. PIC stated she has a work order submitted.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cheese and box of croissants on floor in WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being wet stacked. CDI PIC has employee dry dishes with paper towels.

4-501.11 Maintain equipment in good repair. Observed sandwich prep top unit out of service. PIC stated it has been broken for a week. Maintenance was at the facility today. They have ordered the part to repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC without ServSafe certification. PIC will work on getting the certification. -1 pts-

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 facility without the V&D clean up plan on site. CDI- V&D poster provided during inspection. -0 pts-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed blender for milkshake sit in the wash sink, according to PIC the blender gets clean at the end of the shift every night. Need to be cleaned and sanitized throughout the day at least every 4 hours. CDI- PIC cleaned and sanitized the blender -1.5 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed buffalo chicken bite with cheese below 135F. CDI- PIC volunteer to discard items. -1.5 pts-

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly at the 3 compartment sink. Point stays the same as it is not abnormal amount of flies. -1 pts-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed zero ppm of the sanitizer solution in the bucket. CDI- PIC corrected the solution into the right concentration. Observed wet dirty cloths stored in empty bucket, need to be stored and submerged in the sanitizer bucket when in used or discarded -0.5 pts-

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed dirty/food build up in microwaves, refrigerators. Needs deep cleaning. -1 pts-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed the facility without high temp dish-plate thermometer. VERIFICATION NEEDED within 10 days (12/18/2022) to ensure facility obtain the item for testing sanitizing hot temp dish machine. -0.5 pts-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee touch hair, put it up in a ponytail, touch face, then go to prep food. CDI-EHS intervened and they washed hands, put on gloves then prepped food.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles of Clorox with no labels. CDI-PIC labeled REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruitflies in the facility, in the backroom, around the drains and near the mop sink. REPEAT. PIC has had facility treated.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two pizza trays stored on top of the pizza oven, face down. CDI-PIC placed them in a plastic container

4-501.11 Maintain equipment in good repair.Observed WIF door hard to open, VERY hard to open. Leak under the soda machine causing cleaning issues, PIC has called this item in and is not using it currently for cup storage, they have also cleaned it.. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall and piping underneath the 3-comp sink in need of cleaning. Facility has improved cleaning. No points deducted today.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed both HS at the front with no PT. CDI-PIC provided PT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed 12 plastic cotnainers either with food debris or sticker residue (some whole stickers were left on). CDI-EHS set aside to be W/R/S. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no food thermometer on site. VR REQUIRED 6/11/2022

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and flies in the kitchen/back room area. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks and food packages in boxes stored on the floor. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cups, in plastic, stored in a cabinet underneath the soda machines. There is black build-up in the shelves and black cardboard in the cabinets. REPEAT.

4-501.11 Maintain equipment in good repair. Observed WIF door hard to open, VERY hard to open. Leak under the soda machine causing cleaning issues.. REPEAT.

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. . FACILITY NEEDS CLEANING. Items such as soda machine backsplash, prep units have food debris inside, outside of prep units need wiped down. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. FACILITY IS IN NEED OF CLEANING. FLOORS, WALLS, CEILING. Dust and black build-up on walls in both WICs, the dry goods area. REPEAT

2-401.11 Eating, Drinking, or Using Tobacco Observed employee cups and drinks above single use items in the dry goods area. CDI-PIC removed cups

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute and soda machine backsplash, milk machine for frappe, tea urn nozzles all in need of cleaning. FACILITY IS IN DIRE NEED OF CLEANING AND THE MOLD ISSUE DEALT WITH.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf O bserved 2 bottles of cleaners with no label. CDI-PIC labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead insects in the back mop sink area. Facility does seem to be a harborage for insects.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks and other items stored in the WIC on the floor. Needs to remain 6 inches away from floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored under a leaking slushie machine. They had boxes down on the cabinet and the single use (in packaging) sitting on top of broken down boxes. Boxes were molding underneath the leaking machine, they were wet and possibly contaminating the product. CDI-PIC removed the cups while EHS was on site and is in the process of cleaning.

4-501.11 Maintain equipment in good repair. Observed several items in need of repair: The back mop sink isn't draining-mop water built up and there was a plunger inside. Sweet tea nozzle is broken-EHS saw them voluntarily discard after the EHS brought up the shard hazard. Leaking slushie machine. 5 broken cabinet drawers around the general public area. WIC (drink cooler) is missing a wall exposing stryofoam

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. FACILITY NEEDS CLEANING. Items such as soda machine backsplash, prep units have food debris inside, outside of prep units need wiped down.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall missing in the WIC, damaged tiles, grout dirty and missing. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. FACILITY IS IN NEED FO CLEANING. FLOORS, WALLS, CEILING.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed leaf lettuce being held above 41F on shelf above make table. Food employee stated product placed out for an order approx. 15-20 min. prior to EHS arrival. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed torn gasket on make table.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed clean plastic tops stored in sliding drawer with heavy food debris and build up inside. CDI-Tops were moved to be rewashed in 3 compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic containers above the 3 compartment sink.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in unit under the flip top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Thorough cleaning is needed throughout the kitchen area. Observed large amounts of food residue and food debris inside all the sliding drawers. Cleaning is needed inside the gaskets, inside/outside of all equipment, as well.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.-Observed boxes and drink crates scattered around the dumpster area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can and chemical bottles blocking access to back handsink. CDI - EHS instructed employees to remove all items for access to handsink.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer. Verification required within 10 days of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed inside cabinets throughout facility. Cleaning needed on outside of equipment throughout facility. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed clogged drain at mop sink causing standing water. Repair as necessary.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damager near ice machine. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout facility. REPEAT.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P Observed bottom of plastic packages in direct contact with a container of lettuce. CDI-lettuce discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most pans wet stacked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed inside of cabinets throughout facility.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed throughout facility on floors.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes with sticker residue on the outsides. CDI- Dishes placed in dish sink for re-washing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed scrambled eggs in make table incorrectly date marked for a 12 day shelf life. CDI- Date on eggs corrected for a 5 day shelf life since opening per corporate standard.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottles of grill cleaner stored in same storage drawer with containers of butter. CDI- Chemicals moved to chemical storage area.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in main prep cooler, PIC said this cooler is connected to a monitoring system. Recommend placing air thermometer in cooler per food code.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC handling foods while wearing a watch.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed several areas of walk in cooler with significant dust build up needing cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed scrambled eggs in prep cooler that have been thawed and date marked for a 12 day shelf life. Date mark required foods have a refrigeration shelf life of 7 days maximum at 41 or below. CDI- Worker voluntarily disposed of eggs.

3-307.11 Protect food from contamination sources. Observed employee dumping pizza tray in trash can, tray was touching inside trash can then employee placed tray on prep table and attempted to re-use pizza tray to cook pizza. Employee corrected, replaced pizza tray with a clean tray and cleaned area tray was placed on.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dirty pizza cutter stored next to clean dishes above 3 comp sink. Pizza cutter placed in dish sink.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with old sticker residue stuck to food contact surfaces; VR to ensure all stickers are being removed and no residue remains on surfaces.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside surfaces of storage cabinets underneath pizza ovens collecting debris in need of cleaning, inside surfaces of reach-in cold holding units)

NO POINTS DEDUCTED 5-401.11 Capacity and Drainage - C Observed can wash clogged and 6 inches of standing mop water in need of removal and maintenance / repair.

(REPEAT) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers with old sticker residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

(NO POINTS DEDUCTED) 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside storage drawers in pizza prep area collecting debris in need of cleaning)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with old sticker residue stuck to surfaces. CDI containers pulled and placed into dirty dish pit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean containing food debris, sticker residue. CDI by wash, rinse, sanitize. Observed surface of 3 compartment sink with food debris. Wash, rinse, and sanitize 3 compartment sink prior to using.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Utensils stored as clean must be free of residues and food debris. Observed sticker residue on plastic pans stored as clean on the drying rack. CDI by wash, rinse, and sanitize removing all residue.

5-205.15 System Maintained in Good Repair- Observed drain for dish machine backing up. Repair

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Maintain QAC sanitizer at 150-400 ppm as recommended by manufactuer. Observed sanitizer bucket testing at 100ppm. Testing 100ppm at dispenser at 3 compartment sink. CDI by changing sanitizer container (almost empty) and priming line. Retest at 400ppm.

2-102.12 Certified Food Protection Manager- Person-in-charge must be present and certified in food safety management from an ANSI accredited certification issuer. PIC was not certified.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees- Person-in-charge must exhibit knowledge of employee health policy (big 5 illnesses and 5 symptoms). PIC did not know required details of EHP when asked. CDIby instruction.