|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P) Ensure that teams members are aware of their duties to report food borne illnesses to upper level management as these illnesses are transmissible through food. CDI- Manager was able to later locate employee health policy during the inspection using partner hub system. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
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 No written procedures available on hand for food establishment. Manager will follow up with upper level management to obtain written procedures for bodily fluid cleanup. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 . All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed milk and half and half at temperatures above threshold. Ensure that these items are placed directly back in to cold holding to limit environmental temperature exposure. Recommended using half gallon instead of whole gallons to store in reach in units to help better maintain temperature threshold. CDI- Milk and half and half was moved to reach in cooler to lower the temperature. |