|
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 health policy does not include Salmonella no typhoidal. CDI: New employee health policy in compliance with 2017 food code provided today to staff. New requirements discussed. |
|
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 incomplete policy for vomit and diarrhea cleanup. CDI: EHS provided PIC with a copy of the state plan via email and discussed requirements. |
|
15
|
1.50
|
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 open box of raw burgers stored over open box of French fries in freezer. CDI: Products reorganized. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bratwursts and chicken breasts holding below 135F in hot box. EHS and PIC noted that the stereo was empty. CDI: Items rapidly reheated to over 165F. |