|
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 no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
19
|
0
|
Proper reheating procedures for hot holding |
No |
No
|
No |
GENERAL COMMENT: Per discussion with PIC, duck comes raw, is cooked in oven to 190F, cooled in walk-in cooler, braised for approx. 20 minutes on stove top, pulled from bone and portioned, cooled again, then cooked per order. EHS observed "braising" step and duck reached temperature between 108F-120F. EHS provided education that in order for duck to be placed back on heat/stove top for braising it would need to be reheated to minimum temp of 165F. Rationale for the high temp reheat is in the event there were errors in cooling, reheating helps make the food safe. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits being held below 135F in steam well. PIC stated product reheated/prepared @10am. CDI: PIC reheated product to above 165F on stove. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sheet pan of risotto prepared on 11/19 and grits prepared on 11/28 being held above 41F in walk-in cooler. CDI: PIC voluntarily discarded product. Observed corned beef being held above 41F in make table. PIC stated product placed into unit @10am. Product overstacked. CDI: PIC removed excess product for rapid cooling. REPEAT VIOLATION.
**Points de-escalated due to significant improvements in cold holding. Great job!! |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in beer walk-in cooler in poor repair. |