|
3
|
0
|
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 poster, but PIC and food employees are 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 to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector. |
|
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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with a hard copy of the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored clean with visible food debris/residue on probe. CDI- PIC instructed PIC to clean and sanitize probe per requirement. PIC cleaned and sanitized thermometer probe. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 tomato meat sauce, cooked pasta and cooked broccoli with date mark labels of 12-4-2021 which are outside of the maximum 7-day window. CDI- PIC voluntarily discarded food items. =Observed individually portioned turkey and ham trays in reach-in refrigerator date marked 12-6-2021. CDI - Per food employee, the date mark label was incorrect and they observed food employee do the trays on Friday, December 10, 2021. Food employee corrected the date mark label to read 12-10 prep date. Please note in the future the correct action will be discard. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed a container of cubed turkey and ham cooling in reach-in refrigerator tightly covered above 41F. Observed individual Caesar salads cooling in the same reach-in refrigerator tightly covered above 41F. Per food employee, they just prepared both items. Per PIC, food items should be placed in walk-in freezer and walk-in refrigerator to cool after preparation. CDI - PIC and food employee placed both items in walk-in freezer to quickly cool to 41F or below. See temperature log for cooling parameters met. REPEAT |