|
3
|
1
|
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 produces a written employee health policy form that included the 5 reportable diagnosed illnesses, but only 2 of the 5 (vomit and diarrhea) foodborne symptoms of illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided hard copies to PIC of the updated Employee Health Acknowledgment form and MCHD employee health poster. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.
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 PIC and food employee unable to tell EHS the diagnosed “illnesses” which are not all provided on their current written employee well form. See above violation for documents provided to PIC and food employees during visit. EHS also spoke with Chip Lewis, Field Leader, on employee health policy requirement. |
|
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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of shredded cheese cold holding on customer service line above 41F. CDI- PIC voluntarily discarded product. All other TCS food items were measured below 41F. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 4 in-use wiping cloths stored in quat sanitizer below 200 ppm (per manufacturer 200-400 ppm quat) when checked by PIC and EHS. CDI- PIC emptied all buckets and refilled with a quat concentration of 400 ppm. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with several metal containers and bowls. 4th REPEAT. If this violation continues, EHS may recommend a Risk Control Plan on air drying equipment and utensils. Educate all employees on the importance of properly air drying equipment and utensils. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulation of food residue, food debris and other debris on surfaces (e.g. wall, floors, baseboards/coving) in the warewashing area. Increase cleaning frequency to avoid build up. |