|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
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. - REPEAT - Observed posted employee health policy lacking nontyphoidal salmonella. - CDI - EHS provided copy of updated employee health policy to PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. - REPEAT - Observed signage missing from handwashing sinks in both restrooms. - CDI - Two copies of required signage provided. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed two containers uncovered shrimp stored in reach-in freezer. Cover food while in storage. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P - Observed employee pull basket of chicken wings up before the chicken wings reached 165F. Chicken wings temped at 125-130F when pulled up from the grease. Observed blood run out of chicken wing after being stuck with thermometer. Wings are dropped multiple times and held in the basket above the fryer before being served by order to customers. - CDI - Education provided. Wings cooked to at least 165F. Do not pull wings up until they have reached 165F. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT - Observed sanitizer concentration of sanitizer bucket holding wiping cloths to be 0ppm chlorine. - CDI - Employee changed sanitizer bucket. |