|
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 - Employee health policy not updated to include all 6 diagnosed illnesses. Due to this being the establishment's first inspection since the adoption of the new food code, no point deduction. CDI - EHS educated PIC on changes and provided updated employee health policy form and poster. |
|
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 - No vomit and diarrhea clean up plan in place at time of inspection. Due to this being the establishment's first inspection since the new food code was adopted, no point deduction. CDI - EHS educated PIC on need for plan and provided copies of written procedures and educational poster. Kit will be in place by next inspection. |
|
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 chicken wings and chicken tenders holding at temperatures above 41F (see temperature chart) sitting on top of small reach in cooler next to pizza prep line. - CDI - PIC stated these are meant to be kept in cooler. PIC voluntarily discarded items. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
Yes |
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 pizza sauce in bottom of deli prep cooler without a date mark. Per PIC, pizza sauce is supposed to be thrown away at the end of each day and not held overnight. CDI - PIC voluntarily discarded pizza sauce.
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 cooked pizza meats (Canadian bacon, beef, Italian sausage, steak, and meatballs) with date mark labels showing a maximum hold time of 8-days (02/05-02/12). PIC stated the date marking label system can only be updated by corporate and she can not change it at
the store. - VR required within 3 days. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed pizza sauce on pizza line not marked with start and end times. Variance states they are allowed 10 hours to hold pizza sauce. Pizza sauce must be marked for start and end times for the 10 hours. CDI - PIC labeled pizza sauce with correct times. |