|
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and exposure.-PF: Facility has compliant copy of Employee Health Policy posted but EHP in new employee packet is outdated. CDI- sent compliant, updated form to facility. Replace current form with new form.
For more information on employee health policy, please visit: http://meck.co/FoodSafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No means of drying hands at front hand sink at deli area. Towel roll provided. |
|
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. Interior of grinder soiled with dried meat residue at joints with grind shaft and grinder cavity. CDI- cleaning taking place while on site. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 Packages of Queso fresco and crema holding 43.0 F at top of stacks as well as some on bottom of stacks. CDI- all voluntarily discarded. Call made to service company.
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 . |
|
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: Queso fresco cut and packaged in-house is dated with 9-day date marking system. CDI- all voluntarily discarded. Re-set labels to be printed reflecting six calendar days from day of cutting.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Heavy build up on shelves above meat saw at right side of cutting room. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No waste bin conveniently located at deli area hand sink. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Ceiling above 3-compartment sink is not smooth and easily cleanable due to missing ceiling tile. Replace missing tile to protect sink.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Some damaged floor tiles in cutting room. Towel dispenser at front hand sink damaged and not functional. |