|
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. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. |
|
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 written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed roasted broccoli cooling in walk in cooler not meeting the minimum temperature change for proper cooling (see temperature chart). CDI- PIC completely removed Broccoli top to allow for rapid cooling and placed in an ice bath in the walk in cooler.
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. Observed several containers of chopped grilled chicken and breaded chicken in walk in cooler in the process of cooling and not meeting the minimum temperature change for proper cooling (see temperature chart). CDI-PIC unstacked containers, removed tight wrapping, and placed in ice bath in walk in cooler for rapid cooling. -REPEAT VIOLATION- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed RTE shrimp in front cold hold prep line out of cold holding temperature (see temperature chart). Food employee stated that shrimp was prepped at room temperature and placed directly into prep line to continue cooling. CDI-REHS educated PIC to cool items in walk in cooler and not in cold holding units and PIC place shrimp in walk in cooler for rapid cooling. -REPEAT VIOLATION- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Observed several containers of chopped grilled chicken and chopped breaded chicken as well as two large containers of roasted broccoli cooling in walk in cooler with lids on or tight plastic wrapping and stacked. CDI-PIC unstacked items, removed lids and wrapping, and placed items in ice baths for rapid cooling and continuous air flow. -REPEAT VIOLATION- |