|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Facility’s employee health policy shown during the inspection does not include Salmonella Non-typhoidal. CDI - EHS provided PIC with updated employee reporting agreement and summary of changes under the 2017 Food Code. -0 points |
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several containers of cooked wings, cooked boneless wings and rotisserie chickens in the grab and go unit holding between 42F - 50F. Observed an Italian pesto sub in grab and go unit holding at 43F. All items were prepared more than 24hrs ago. Sandwiches prepared within the last 4 hours were placed in the WIC. CDI - PIC voluntarily discarded containers of chicken and Italian sub and placed work order for unit. PIC stated no food will be kept in that area of the grab and go unit until it has been serviced. Other items in different areas of the same grab and go unit read temperatures of 41F or below. -1.5 points |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -C Observed area of grab and go unit near the grab and go hot case with ambient air temperature of 42F. PIC placed work order for unit during inspection and will not place food in that area of the unit until it has been repaired. -0.5 points |