|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager (CFPM), or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf PIC present unable to demonstrate knowledge by meeting requirement A, B and C mentioned above. CDI- EHS discussed the requirements and responsibilities of PIC and CFPM. EHS reviewed the 17 questions asked to PIC/CFPM with food employee and provided copy of questions for training and review. |
|
2
|
1
|
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. PIC present during inspection is not a certified food protection manager. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster, but PIC was unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI - EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy of the updated Employee Health Acknowledgment form in and EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements.
2-103.11(M) Certified Food Protection Manager (CFPM) shall ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC filling in for CFPM unaware of illnesses and symptoms related to foodborne disease prevention. CDI- EHS reviewed and educated the food employee on the importance of an employee health policy. |
|
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 facility without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed (at 11:09am on 10/29) pizza ordered and picked up from Dominos hot holding in oven at temperatures below 135F. Per PIC, she picked up the pizza from Dominos at 10:50am on 10/29. The establishments first serving class is at 11am and last serving class is at 12pm. CDI- EHS explained hot holding of TCS foods requirement and recommended using Time as Public Health Control (TPHC) for today. EHS provided PIC with TPHC form which was filled out and implemented during the inspection. Pizzas shall be eaten or discarded by 2:50pm on 10/29/2021. EHS will email PIC an electronic copy of the TPHC form if they wish to use TPHC in the future. |