|
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
New employee health policy including 2017 Food Code update emailed to facility. CDI |
|
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
Handouts and documents provided to facility via email. CDI |
|
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 sliced tomatoes cooling in walk-in that were prepped around 12:10 pm before inspection. Lids were fastened and food was 42F. To ensure cooling parameters were met, items were placed in walk-in freezer.
Smoked chicken was prepped (2:20pm) and partitioned into bags in WIC and cooling with bags and container lid fastened. Items were vented and allowed to cool properly. CDI |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. One container of cleaned forks observed stored with food contact surface exposed.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few food containers wet stacked after cleaning and sanitizing. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Some cleaning needed on shelving on bakery side under counters. Some buildup observed behind soda nozzles on soda fountain machine. |