|
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 emailed PIC a link to access the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P Observed one food employee wash their hands then turn off faucet without using a clean barrier (e.g. paper towel); thus decontaminating their hands. CDI- EHS discussed violation with PIC, and PIC explained to proper handwashing procedures with food employee. Food employee properly rewashed their hands. All other food employees observed washing their hands did so properly. |
|
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 shredded chicken date marked 12-14 in walk-in refrigerator measured above 41F. Observed 2 veggie and sausage pizzas and 2 pepperoni pizzas cold holding in customer display case over 24 hours measured above 41F. Observed sliced deli turkey cold holding in sandwich make station above 41F. Observed 2 of 6 portions of sliced Briecold holding in cheese case above 41F for over 24 hours. CDI- PIC voluntarily discarded the shredded chicken, Brie and pizzas. PIC placed the sliced turkey into the blast chiller to quickly cool to below 41F. REPEAT |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food items with wrist watch and bracelets. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris and liquid within both hot hold cabinets. Increase cleaning frequency to avoid build up. REPEAT, but different piece of equipment. |