|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
Yes |
REPEAT: 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 PIC and employees unaware of the reporting requirement for Non-Typhoidal Salmonella. EHS had emailed guidance on Employee Health Policy on previous inspections. CDI - EHS educated and re-sent information regarding 2017 Employee Health Policy change to email on file and additional email address provided during today’s inspection. 10-DAY VERIFICATION REQUIRED TO ASSESS COMPLIANCE WITH EMPLOYEE HEALTH POLICY GUIDANCE. |
|
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 various TCS foods > 41°F at display grab & go case. Refer to temperature log. Foods were put into WIF for 15 minutes and then brought out to grab & go case at start of inspection. CDI - Products taken back to freezer to cool down to < 41°F. Items dropped to 40°F after 15 minutes. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several unlabeled squeeze bottles at sushi prep table. |