|
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 reporting agreement does not include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer bucket with low sanitizer levels of 50ppm sanitizer. CDI-PIC corrected concentration to 200ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and meat slicer with dried food debris. CDI-PIC placed items in dish area to be cleaned. |
|
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. Observed 6 individually portioned spicy chicken dip trays in cold drawer and a large plastic container with fried chicken drums and wings in walk in cooler out of cold holding temperature and both prepared yesterday. CDI-Items were voluntarily discarded. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety. Observed probe thermometer in need of battery replacement and not reading accurately. CDI-PIC replaced with new working probe thermometer. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 large working container without label. CDI-Food employee labeled large container "sugar". |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with handle inside of sugar container with handle laying in sugar. CDI-Food employee removed scoop and placed in dish area to be cleaned. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
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 uses hot water as a method of sanitization in their mechanical dish machine and they do not have an irreversible registering temperature indicator. REHS educated the PIC on appropriate equipment that they must provide in order to comply. VR- a verification visit will be conducted within 3 days to insure facility has an irreversible registering temperature indicator. -REPEAT VIOLATION- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cup at hand sink near entrance of kitchen area. |