|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed that PIC was not a CFPM, could not answer all of the questions and had some priority item violations |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC to not have a CFPM. REPEAT |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf observed PIC to not know the food borne illnesses and symptoms. No employee health policy was observed. CDI-EHS educated PIC on food borne illnesses and symptoms, posters and employee health policy were given to PIC for employees to sign and to be put up around the facility. |
|
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 establishment to not have any procedures on vomiting and diarrhea events. CDI-EHS educated PIC and provided posters and template for procedure. |
|
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 sandwich’s in the reach in cooler that were prepared today that were 43F. Sandwiches were placed into the reach in cooler an hour before EHS arrival. CDI-EHS instructed PIC to place sandwiches into the WIC to quickly cool back down. EHS also suggested that the sandwiches be placed on ice to allow them to stay cold while the reach in unit is continuously being opened and closed. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed container of bleach sanitizer to have a concentration below 50ppm. CDI-PIC Corrected sanitizer concentration to 100ppm. |