|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Establishment's employee health policy does not include non-typhoidal salmonella. CDI - Establishment e-mailed sample policy that includes non-typhoidal salmonella. 0 pts. |
|
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 Establishment does not have a vomit/diarrheal event clean-up plan. CDI - Establishment e-mailed sample policy to use. 0 pts. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Pizza sauce prepared from canned pizza sauce cans measured 49-57F at start of inspection at 2:30PM. Manager stated pizza sauce began cooling at 12PM. Pizza sauce measured again at 3:30PM and measured 47-56F. TCS foods prepared from canned foods or cold ingredients must cool to 41F within 4 hours of preparation. CDI - Pizza sauce measured 55F at 4PM so it was voluntarily discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Establishment's time as a public health control procedures do not include the Calabrian peppers. CDI - Establishment added peppers to TPHC form during inspection. 0 pts. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Pizza sauce cooling in large plastic container. Pizza sauce did was not going to reach 41F within 4 hours of preparation as it measured 46-56F at 3:30PM. TCS foods shall be cooled in smaller portions, in shallow pans, using ice or ice wands, etc. Cooling methods must be able to cool the food within the required cooling parameters. TCS foods prepared from cold or canned ingredients must cool to 41F within 4 hours of preparation. CDI - Pizza sauce measured 55PM at 4PM so it was discarded. |
|
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. Torn gasket present on door of walk-in cooler. Equipment shall be maintained in good repair. Replace torn gasket. 0 pts. |