|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility employee health policy does not include nontyphoidal salmonella.CDI: EHS provided PIC with a paper copy of the updated policy. |
|
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 vomit and diarrhea clean up plan. CDI: A link to the state plan was provided via email to PIC during inspection and the requirements were explained. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patties in prep top stored above 41F. CDI: Product was rapidly cooled in walk in cooler as it had only been on the line for 1.5 hrs per PIC. All other items were holding properly. EHS suggested using a lid over the product to help with keeping the ambient air around the product with the pan a bit lower. Observed brisket portions in prep top cooler holding above 41F. Product was over stacked. CDI: Item was split into two pans and product was taken to the walk in cooler to properly cool. REPEAT VIOLATION Future cold holding violations may result in a risk control plan or permit action. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 turkey, ham, lox, and brisket that were prepared today with a date mark of 12/7 for their expiration. CDI: Product date was corrected to 12/6. EHS reminded PIC that day one is the day of preparation. Observed brisket from a previous preparation date in the prep top commingled with some prepared today date marked as prepared today. CDI: Items separated (different paper wrapping) and properly labeled according to date marking system in the facility. EHS advised PIC why items from different batches cannot be commingled and given a longer shelf life. |
|
33
|
0
|
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 portioned brisket, and sausage cooling in walk in cooler while tightly wrapped. CDI: Products were uncovered and allowed to properly cool in the walk in. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 interiors of coolers and cabinets with food debris and build up. Ensure more frequent cleaning. REPEAT VIOLATION Some overall improvement in cleanliness of facility. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 build up on ceiling tiles and walls throughout facility. Areas may be stained due to the nature of the cooking done in the kitchen. Clean or repaint/replace areas as needed.
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 corner guard missing from where FRP comes together above the mop sink. REPEAT VIOLATION. Some improvement from previous inspection. |