|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager PIC present during inspection not a certified food production manager. REPEAT |
|
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. PIC has posted MCHD Employee health policy poster and has the updated Employee Health Acknowledgment form, but PIC was unaware that salmonella nontyphoidal has been added to the 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. EHS discussed employee health policy in general with PIC. Educate all future food employees on the updated employee health policy and reporting requirements. |
|
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. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability Observed 1 of 3 designated handsinks in kitchen not supplied with hand soap. Per PIC, the establishment was painted and for some reason maintenance did not remount the hand soap dispenser. CDI - PIC contacted maintenance and they installed the dispenser during the inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stored clean food probe thermometer sticky to touch and with paint residue on probe. The thermometer is mounted on the wall near one of the handsinks. Per PIC, the walls in the establishment were painted over the weekend. CDI - EHS discussed cleaning frequency for food contact surfaces and monitoring food contact surfaces stored clean. PIC observed cleaning and sanitizing the thermometer. REPEAT. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed an open package of precooked chicken patties, precooked chicken strips, and boiled eggs cold holding in walk-in refrigerator for over 24 hours not date marked. CDI-PIC voluntarily discarded the boiled eggs and was allowed to backdate the chicken products because she was aware of when they were opened on 10/22. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed establishment without the required max/min thermometer for testing sanitizing temperatures in hot water warewashing machines. This is a new requirement. CDI - EHS educated PIC on appropriate equipment which includes temperature labels or maximum registering thermometer/plate. PIC can also contact their dishmachine service provider for available testing options. |