|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
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 diarrheal plan present at facility. Email of documents were sent previous inspection. CDI by education. 2017 food code change documents were emailed again to PIC. -REPEAT VIOLATION- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed large box of unwashed lemons over container of RTE garbanzo beans. CDI-PIC rearranged storage order. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
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. Observed 4 containers of hummus and a container of blanched fries in RIC with no date labeling or out of date labeling. CDI-PIC discarded one container of out of date hummus and properly backdated all other containers with hummus and fries that were prepared yesterday. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. Observed chopped grilled chicken in RIC with pink center. PIC stated that they partially cook their chicken. REHS informed PIC that a variance is needed because non-continuous cooking is a specialized process. CDI-REHS emailed documents for non-continuous cooking. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 grilled chicken cooling on prep sink. Also observed 3 large containers of lettuce cooling in RIC with tight wrapping, 2 small containers of shredded lettuce cooling in RIC with tight lids, and multiple food items such as cut tomatoes, hummus, and cucumber sauce cooling in the flip top cooler and low boy. CDI-PIC removed lids and wraps from items in RIC as well as placed large containers of lettuce into smaller containers. PIC also removed items cooling in low boy and flip top cooler into RIC to properly cool.-REPEAT VIOLATION- |