|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf Observed and through discussion that PIC does not have adequate knowledge of health policy items, when staff should return to work after having food borne illness symptoms, and several breakfast items were not held cold or on time. CDI: EHS discussed responsibilities of the PIC and expectations regarding kitchen practices for the person in charge. |
|
3
|
0
|
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 health policy does not include exposure and reporting requirements with the new nontyphoidal salmonella illness added. CDI: EHS provided PIC with a paper copy of the updated health policy. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at the bar with a pint glass in the sink. CDI: Glass was removed. REPEAT VIOLATION |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese and sliced cheeses held above 41F. CDI: Products voluntarily discarded. EHS will complete a follow up visit to verify that items are held on TPHC due to repeat violations from previous inspections. If at future visits items are not marked for TPHC, facility will be subject to a Risk Control Plan and/or permit action. REPEAT VIOLATION |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of what PIC identified as oil and squeeze butter. Observed some unlabeled shakers. PIC stated she would label them today.
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed cereal dispenser in customer area with incorrect labeling of cereal items. Common names were not correct. CDI: Dispenser was removed as PIC stated that the menu items have changed to be pre-packaged based on new brand standards. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 equipment that is currently turned off/not in use with food debris and build up. |