|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
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 PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated and gave information via email regarding 2017 Employee Health Policy change. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
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 Vomit & Diarrhea clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sponge and squeegee inside seafood prep room hand sink. CDI - Obstructions removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no hand drying provisions at seafood prep room hand sink. CDI - Paper towels provided. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 3x cases of shrimp and chicken strips > 41 F at grab & go display case II. See temperature chart. Shrimp had been left in the unit overnight while the chicken strips were recently placed into the unit prior to EHS arrival. PIC stated that the unit has been going through its defrost cycle. CDI - PIC voluntarily discarded products. Unit’s ambient temperature began to drop towards < 41 F during the inspection. |
|
23
|
0
|
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 no date marking on crab cakes and cocktail shrimp. PIC determined prep date for 2/1/22. CDI - Products date marked. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
REPEAT: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed soiled single-use trays in meat cooler. CDI - PIC voluntarily discarded. Recommended to keep trays inside a plastic sleeve to protect from contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice build-up underneath door of seafood walk-in freezer. PIC stated that a work order for repairs has been made. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
Yes |
REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the meat and seafood display cases containing residue and heavy build-up on the handles, glass, seams and condensate drain pan. Thorough cleaning needed. EHS will conduct return visit before or by 2/14/22 to verify facility’s compliance with non-food contact surfaces. |