|
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 Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce and sliced tomatoes being held above 41F at sandwich topping station. PIC provided EHS with time stamp of 11am for tomatoes but not lettuce and stated that facility uses both time and temperature controls for foods, but unsure of which for food safety. EHS able to determine time stamps are for quality purposes and temperature control is used for food safety purposes. PIC stated product prepared fresh daily; EHS confirmed not a cooling issue since all other lettuce and tomatoes in walk-in cooler properly cooled. EHS discussed possibility of TPHC for both lettuce and tomatoes since unit has caused temperature problems in past. CDI: Education provided and EHS provided TPHC paperwork. Going forward, facility should be using TPHC for lettuce and tomatoes. |