|
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 health policy does not have nontyphoidal salmonella listed. CDI: EHS provided PIC with a paper copy of the updated employee health policy. |
|
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 observed no vomit and diarrhea clean up plan on site. CDI: EHS provided a link via email to the PIC with the state plan. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over raw meat in the reach in. CDI: Items were reorganized. This is a new stipulation in the 2017 Food Code. REPEAT VIOLATION Previous violation corrected. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the prep top cooler for salads holding above 41F. PIC stated that the items were temped when the lids were removed around 1030 for lunch and then the lids were put back on. Items were cooling rapidly since the lids were on. EHS explained to PIC that coolers must maintain food temperatures at all times and if they cannot be maintained, TCS items will need to be placed on TPHC. CDI: Items were rapidly cooled to 41F. Observed items in quart containers in the sandwich prep top on the line above 41F. CDI: Items will be voluntarily discarded at close (3pm), due to them being temped at 41F and below at 11. REPEAT VIOLATION |
|
33
|
0.50
|
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 chicken and blackened chicken cooked today cooling in the prep top and while covered in the reach in. CDI: PIC moved items to a flat sheet pan and cooled them below 41F in the freezer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on catering reach in. REPEAT VIOLATION Previous violations corrected. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing corner guard near mop sink. CDI: PIC had super glue and fixed corner guard during inspection. REPEAT VIOLATION |