|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed PIC and employees unaware of the 6 reportable diseases. CDI: EHS discussed with PIC and provided an updated employee reportable diseases agreement. -0- |
|
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 facility with no written cleanup plan procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and has emailed a copy of a cleanup plan to PIC. -0- |
|
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 multiple TCS items at the salad bar temping over 41F. EHS suggested to PIC to use TPHC. PIC stated it was used in the past, but stopped and are now going to implement it again. PIC stated those items were brought out about an hour ago. CDI: TCS items were stored in the reach in to cool quickly. All items were below 41F by end of inspection. If violation becomes a repeating issue, a risk control plan will be implemented to maintain TCS items 41F or below.
Observed a pitchers of ranch, shredded cheese, and individual sour cream packs stored in room temperature by the self serve ice machine in the serving area above 41F. PIC stated those items are to be discarded after closing. EHS suggest to put those items on TPHC. CDI: PIC time stamped and filled out TPHC procedures
REPEAT VIOLATION -3- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
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 facility with no temperature measuring device for the high dish temp machine. VR within 10 days to ensure facility has a temperature measuring device. -0- |