|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
General Comment: 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 staff communicated reportable symptoms but not reportable illnesses such as nontyphoidal salmonella and unable to locate written employee health policy agreement. New employee health agreement handout provided. |
|
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 procedures on-site for vomiting or diarrheal cleanup. CDI, new handout emailed to PIC. Provide written plan for cleanup. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - Observed food employee prep and crack raw shell eggs with gloves but not wash hands prior to handling RTE cooked plaintain and clean equipment. CDI by instruction. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle raw shell egg and crack raw egg for preparation and use same gloves to handle clean equipment and RTE cooked plantain. CDI, employee removed gloves and washed hands. |
|
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 rice hot held in rice cooker at 113 degrees F. CDI, rice placed on TPHC and operator stated looking to purchase new rice cooker. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety - Observed tamales prepared on Friday not date marked in prep cooler. Observed tamale removed from refrigerator according to PIC from batch in WIC and walk in cooler had date of preparation of 10/31 but actually prepared on 10/30 according to PIC. CDI, tamales from batch prepared on Friday voluntarily discarded and labels corrected on 2nd batch. Ensure accurate prep date used if used as date marking method. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp thawing in prep sink under running water at 129 degrees F. CDI, operator removed shrimp for preparation. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed food employee with soiled cloth around waist. |