|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on staff at time of inspection. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
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 - new management - and PIC made aware of changes due to 2017 Food Code implementation. REPEAT VIOLATION.
**Points no assessed due to new management. EHS emailed copy of info to manager to post in facility. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 - new management - and PIC made aware of changes due to 2017 Food Code implementation. REPEAT VIOLATION.
**Points not assessed due to new management. EHS emailed copy of info to manager to to post in facility. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed ice and drink poured into front hand sink. CDI: Education provided and hand sink cleaned. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored as clean soiled with food waste. CDI: Food employee sent to be W/R/S. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon, pasta salad, and slaw being held above 41F in make table. All products prepared this morning. Ambient temp of unit 36F. Only right flip top portion with temp issues. CDI: Education provided, product placed on 6-hour TPHC for short term corrective measure(to be discarded @3pm), staff will pull food from bottom until repaired, EHS spoke with store manager on phone who contacted maintenance. REPEAT VIOLATION. |