|
4
|
0
|
Proper use of reporting, restriction & exclusion |
Yes |
No
|
No |
2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety. --Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
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. --Observed no vomit clean up plan or poster on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed mushrooms over RTE vegetables and noodles. CDI-PIC moved unwashed produce to the raw shelf. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety. EHS asked about washing dishes. One PIC said they wash at the 2-comp. EHS explained they have to do it at the 3-comp. Employee who washes dishes showed they wash, then dip in sanitizer and don't rinse. They explained sometimes they spray surface down with sanitizer and don't rinse or dip. CDI-PIC and EHS explained to employee who does dishes, you:
WASH-WITH WARM SOAPY WATER/RINSE WITH FLOWING WATER/SANITIZE BY USING BLEACH TO THE APPROPIATE STRENGTH AND LETTING IT CONTACT THE SURFACE FOR 1MIN. They learned procedure and PIC will continue to monitor. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed crab dip, soup and noodles all cooling with saran wrap on top. CDI-PIC said items were made today, and they uncovered. |