|
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 Health Policy does not reference non-typhoidal salmonella. CDI- supplied facility with updated copy. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Tomato dicer with attached residue after stored as clean. Plates stored in cold drawers below TCS foods in tops are accumulating food residue from dropping of cut greens etc from prep tops. CDI- plates and affected utensils, dicer, sent to dish pit for cleaning. |
|
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: Pork belly and baked potatoes in cold drawer 44F. CDI- Batches where both foods came from were 37 F in WIC. CDI- Allowed to place potatoes and pork belly into blast chiller for rapid chill. Items reach 41F within 15 minutes. |
|
37
|
1
|
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. Sugar, salt, and flour bins not labeled. |
|
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: Facility does have have a means of testing surface temperature of items passing through high temp dish machine. Verification within 10 days., |