|
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. Written employee health policy PIC showed did not include nontphoydal salmonella. CDI, Updated employee health agreement emailed to PIC. |
|
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. PIC not able to provide written vomiting and diahrrea cleanup procedure. CDI, handout emailed to PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salsa, chicken, ham, tomatoes and other TCS foods cold held above 41 degrees F in tall reach in refrigerators. See temperature observations chart. CDI, items recently placed in unit according to PIC and relocated to walk in freezer to rapidly cool. Visit needed to ensure long term compliance of cold holding and calibration of stand up refrigerator that had ambient air temperature of 46 degrees F. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed some chemical spray bottles not labeled. CDI, PIC labeled bottles. |
|
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 soup cooling at 94 degrees F in ice bath at 1:30pm. At 2:06 soup cooled to 85 degrees F. Observed no active stirring in ice bath. Proper method to cool using ice bath and stirring discussed with PIC. CDI, repeat. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer bucket testing 0ppm. Observed wiping cloth worn around waist of several staff members. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying equipment. |