|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with EHP agreement from compass that does not mention restriction of employees that exhibit symptoms. Facility has county EHP poster but does not have decision tree with exclusion. CDI provided decision tree and updated policy. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed salami that was pulled from freezer labeled 8/9 had PIC add pull date to ensure they follow no more than 7 day shelf life. Observed rotisserie chicken, pasta, burritos, and cooked veggies dated today but was prepared yesterday. CDI correct dates added. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility using TPHC for cold items in grab and go and on chef line. No time stamps added. In the line where it states how product is labeled it states “TPHC 7:30-11:30”. CDI had PIC add time stamp and correct procedures to reflect time stamps added to logs that are kept on the line in elementary and high school area once products pulled from refrigeration. |
|
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 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 facility cooling pasta in deep plastic container. Pasta was cooling for 30 minutes and did not drop in temperature. CDI PIC separated items into two containers and left uncovered to accelerate cooling. Suggest leaving past in ice bath for longer until it reaches 41F or use freezer to help cool rapidly. |
|
48
|
0.50
|
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 facility with high temp dish machine and no thermometer to check high temperature. Verification required. |