|
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 current employee health policy does not reflect the addition of both Salmonella typhi and non-typhoidal. CDI- Provided the PIC with the new employee health policy via email |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating pink residue. Clean and maintain. |
|
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 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 . Observed cut honey dew and cantaloupe at the breakfast buffet at 55F. Observed red pepper hummus on top of reach in cooler temped at 67F. CDI - PIC voluntarily discarded the food during the inspection. Discussed the option of placing the cut fruit on Time as a Public Health Control (TPHC), sent PIC the TPHC procedures. |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
Yes
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed eggs “served any style “ on the menu board. Discussion with the PIC on the wording. CDI - PIC changed to “cooked to order” and placed an asterisk to the footnote to the bottom of the menu board. -REPEAT- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
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 no max/min thermometer for properly testing the heat sanitizing dishmachine. Verification required to ensure compliance within 10 days. |