|
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 printed employee health policy provided by PIC did not include nontyhoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P . Observed food employee touch face / mask but not wash hands. CDI, employee removed gloves and washed hands. Repeat. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed 3 bins of chicken not date marked and prepared on Saturday according to PIC. Observed some labels with items prepared today with prep date of 12/31 instead of 1/31. CDI chicken voluntarily discarded and labels from items today were replaced with correct labels / month. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemical bottles stored over clean single-service articles on rack. CDI, chemicals relocated for proper storage. Repeat. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 recently prepared lettuce placed in flip top prep coolers above 41 degrees and still in cooling process. CDI, lettuce relocated to cool. Observed chicken cooling in pans on prep table in kitchen at 131 degrees F at 11:32. At 12:11 chicken was at 124 degrees F. Cooling calculation indicated method not effective to rapidly cool chicken per cooling parameters and chicken relocated to freezer to rapidly cool. |