|
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 current employee health policy does not reflect the addition of Salmonella (non-typhoidal). CDI - Provided the PIC with the NC Food Changes and guidance via email. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the fried rice temped at 128F. CDI- PIC voluntarily discarded. According to their recipe card items are to be maintained at least 140F and to be held for no more than an hour(for quality). |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bagged cabbage in the prep top cooler temped at 53F. CDI - PIC voluntarily discarded. Ensure product to stored on the top prep cooler below the load lines to ensure cold holding is maintained at 41F or below. |
|
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.Observed gaskets on reach in coolers at the cookline and glass door gaskets to walk in cooler accumulating food debris or are torn. Replace. |