|
3
|
0
|
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- Establishment has posted MCHD Employee health policy poster and employee reporting agreement, but PIC was unaware that salmonella nontyphoidal has been added as a reportable 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 in English and link to access documents in other languages as needed. 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. |
|
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 procedures English, but provided link to print out all documents in Vietnamese and Spanish. 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. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P EHS observed raw pork chops cooked to a final cook temperature of 113F when checked by EHS. Per PIC and owner, the pork chops they recently received are cut much thinner than they usually receive them, and they are trying to figure out a way not to overcook them and have them reach the proper final cook temp. EHS observed thicker cooked pork chops in the reach-in cooler in which the owner stated they were cooked above 155F. CDI- PIC had food employee continue to cook the pork chops and EHS measured a final cook temperature of 158F. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety EHS observed several TCS food items (e.g. sliced beef, cooked shrimp, pork patty, meatloaf, meatballs, cooked chicken) mostly stored in prep units without date mark labels. Some of the food items were cooked and cooled in the establishment and others came from commercially packaged food items opened and held more than 24 hours. REPEAT. EHS observed improvement of date marking system with cooked and frozen food items. Verification visit no later than 12/01 to verify date marking system throughout establishment has been corrected and implemented. EHS observed improvement with date marking of cooked the immediately frozen food items. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked green onions and cooked noodles that are held using TPHC marked with a 6-hour hold time (10am to 4pm). EHS observed the violation at 10:20 am. PIC replaced the labels with a 4-hour hold time on both food items. EHS reviewed the establishments current written procedures which states 4-hour hold time. EHS explained the requirement for 6-hour hold time. REPEAT. EHS emailed PIC the updated TPHC template. Verification visit no later than 12/01 to verify TPHC written procedures are bing followed. |
|
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 and debris on ceiling tiles and wall on cook line. Observed ceiling tiles and vent covers throughout kitchen with dust build up. Increase cleaning frequency to avoid build up.
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 rusted vent covers throughout kitchen. Replace rusted vent covers. |