|
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 nontyphoidal salmonella not on health policy. CDI: EHS provided PIC with a copy of the updated health policy. |
|
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 written procedure for vomit and diarrhea events. CDI: EHS provided PIC with a link to the state written plan via email and explained requirements. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispensers at main handsink on line and at breading room handsink in need of refilling. CDI: Towel dispensers refilled and working.
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in breading room with a bowl stored in it. CDI: Bowl removed. |
|
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 Observed Cole slaw and house made tarter sauce stored on the counter under no temperature control. Observed Cole slaw on ice holding above 41F. CDI: EHS and PIC discussed using TPHC. TPHC form filled out today and will be used. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed sliced deli meat that was put in the cooler today that PIC stated they will hold over for tomorrow if it’s not all used. CDI: Product dated. REPEAT VIOLATION Previous violation corrected. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Cole slaw cooling in deep covered trash can style container. Observed potato salad cooling in deep covered 1/6 pans. CDI: Products were moved to bus tubs with shallow amounts and left uncovered in the walk in freezer to rapidly cool. Products cooled properly during rest of inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed some shelving in walk in freezer beginning to peel. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
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 no max/min thermometer for high temp dish machine on site. CDI: EHS explained required equipment to PIC. |