|
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 written policy that is provided to employees and required to be signed during onboarding process did not include salmonella non-typhi. Observed policy posted on the wall include all symptoms and illnesses. PIC knowledgeable about policy. Policy that is covered during onboarding should be updated to include all 6 reportable illnesses. CDI- Meck co. Template policy emailed to PIC. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14- Ensure that approved non-continuous cooking procedures are being followed. Observed log for Salisbury steaks cooked today not completed with cooling or final cook temperatures. CDI- all Salisbury steaks were cooked above 155F as required for service. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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. Observed two containers of oat milk past 7 day expiration. CDI- discarded. Observed chicken salad sandwiches assembled today labeled with today’s date however chicken salad was prepared on 9/23/22. CDI- Sandwiches relabeled with date of 9/23.
Observed container of sliced ham with date of 9/15. Ham had been in the freezer and was not labeled with thaw date. CDI- ham labeled with thaw date of yesterday. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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. Observed TPHC logs being maintained for all items on TPHC however time recorded on log was time that items are being removed from hot box 1 and hot box 2 instead of time when items are placed in hot box. Mashed potatoes made today were placed in hot box at 115F at 10:15am but log stated 10:45am which is the time they would have been placed on serving line. CDI- potatoes reheated to 165F and placed back in hot box. PIC to determine if hot box 1 and 2 will kept on TPHC or if will be maintained 135F until placed on serving line. Points remain the same due to overall improvement of procedures. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed box lunches with chicken wrap at 52F inside walk in cooler. Ensure that wraps are properly cooled to 41F before placing in individual boxes. CDI- wraps removed from boxes to facilitate cooling. |