|
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: AFC sushi contractor has its own Employee Health Policy Reporting Agreement. Form does not have Salmonella non-typhi listed as reportable. CDI- sent updated form to Morrison for distribution to AFC staff. For more information on employee health policy please visit: http://meck.co/FoodSafety |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw shrimp thawing over RTE andouille sausage in walk-in. CDI- shrimp moved to lower shelf of WIC. For more information on food storage order please visit: http://meck.co/FoodSafety |
|
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: Milk holding above 41.0 F in patient plating reach in. Chopped chicken, tomatoes, chopped lettuce holding above 41.0 F at patient plating reach in. CDI: All voluntarily discarded. Prepped pizzas in holding cabinet (cold) 57.0 F. Determined unit was malfunctioning. Hobart tech on site for maintenance addressed unit immediately. Do not use unit until confirmation is obtained that it can hold TCS food at 41.0 F or below. CDI- pizzas moved to blast chiller. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
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: Found chicken marinade containing garlic and oil dated 4/11 but with expiration of 5/11. CDI- allowed to date with expiration date of 4/17. Marinade was 40.0 F. 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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Prepared food entrees at pizza station did not have time stamps as described in posted procedures. CDI- times posted starting at 12:00 when display is set up. |