|
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- PIC has posted MCHD Employee health policy poster and Employee Reporting Acknowledgment form, but PIC was unaware that salmonella nontyphoidal has been added to the reportable illnesses. CDI - EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed a uncovered pan of pork juice cooling in the walk-in refrigerator measured at 80F. When asking food employee when the cooling process started the food employee stated maybe 1 hour. Based on this information EHS recommended voluntary discard or rapidly reheating the food item to 165F or higher and restarting the cooling process. PIC elected to restart the cooling process and reheated the product to 170F under 30 mins. EHS discussed proper cooling parameters, methods and monitoring during the cooling process. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of chlorine sanitizer not labeled in kitchen. CDI- Labeled the bottle. |
|
33
|
0.50
|
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 individually tightly wrapped and deep portions of pork belly, a tightly covered container of in-house made salsa verde, and a tightly covered container of cooked pork cheeks actively cooling in prep unit. Per PIC and food employee, the items were cooked between 20 mins and 1 hour prior to EHS arrival. CDI- EHS discussed proper cooling parameters and cooling methods with PIC. PIC on his own did the following: placed the pork belly on a flat pan and singled layers then placed in freezer to rapidly cool; spread out the salsa verde onto a sheet pan and placed into walk-in refrigerator to quickly cool; placed the cooked cheeks on the a sheet pan in single layers and quickly cooled in the walk-in refrigerator. EHS observed all food items cooled to below 41F within 50 mins. |
|
37
|
0
|
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 several bottles of water, oils and wines no labeled. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored directly on the floor in the walk-in refrigerator and walk-in freezer. Per PIC, they did not have any delivers today (10/28). |