|
3
|
1
|
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 For more information on employee health policy, please visit: http://meck.co/FoodSafety. Observed employees seems to have little knowledge about EHP. Facility has Spanish version of EHP poster, and there is no Spanish speaker working at the time of inspection. CDI- English version of EHP provided at the time of inspection, EHP education provided. -1 pts- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed PIC cooking raw burgers using tong and then moves on to initial another task without washing hands after handling with raw meat. CDI- PIC was asked to wash hands after handling raw meat, or between tasks changing. When to wash hands education provided at the time of inspection. -2 pts- |
|
9
|
4
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
REPEAT
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed PIC pulling containers of lettuce, tomatoes to show to EHS when asked about TPHC procedures and time stamps on items. PIC touch lettuce with bare hands. CDI- PIC volunteer to discard item. The steps and procedures with bare hands contact discussed and addressed at the time of inspection. -4 pts- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up around the nozzle at the ice/soda machine in dinning room. Need cleaning. -0 pts- |