|
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 facility’s employee health policy no specifying salmonella typhoidal and salmonella non-typhoidal for reportable food borne illnesses. The policy does provide information on when to exclude and employee with the associated symptoms. CDI - EHS provided new manager with educational poster to PIC in both English and Spanish. -0 points |
|
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 PIC unable to locate procedures for cleaning vomit/diarrhea events. CDI - EHS provided new manager with sample written procedures and educational posters both in English and Spanish. -0 points |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed kale salad cooling at 0.076 rate in small RIC near salad station. See temperature chart. CDI - PIC placed salads in WIC to cool quickly. EHS discussed using WIC to cool sales prior to placing in small RIC with PIC. -1.5 points |
|
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 kale salads prepared 6/6/22 and holding above 41F in small RIC near salad station. CDI - PIC voluntarily discarded salads. -1.5 points |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -C Observed small bowl used as scoop in shredded chicken container at salad prep top. CDI - PIC removed bowl and replaced with scoop w/ handle. -0 points |
|
48
|
0
|
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 max/min thermometer for testing sanitizing temperatures in need of a replacement battery. A VR is required no later than 06/17/2022 to verify thermometer is functional for use in the high temp dish machine. |