|
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. PIC showed copy of written employee health agreement staff receives but current employee health policy did not include nontyhpoidal salmonella. CDI by instruction. New employee health policy agreement document emailed to PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Ensure gloves changed and hands are washed after handling raw animal food and before handling RTE Food. Observed food employee handle raw beef with gloves then proceed to handle RTE foods such as vegetables without removing their gloves and washing hands. CDI by instruction. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation -2-301.14 . Ensure gloves changed and hands are washed after handling raw animal food and before handling RTE Food when changing tasks. Observed food employee handle raw beef with gloves then proceed to handle RTE foods such as vegetables without removing their gloves and washing hands. CDI by instruction. |
|
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 cut tomatoe, cheese and batter cold held in middle flip top prep unit against far wall on line. Ambient air temperature on top measured 53 degrees F and on bottom measured 46 degrees F. CDI, tomatoes in unit over 4 hours according to PIC and voluntarily discarded. Foods recently placed in unit relocated to cool. Visit needed to ensure long term compliance and calibration of prep cooler. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Observed ice scoop stored in soiled container at front wait area. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some clean plates stored on line in soiled area and exposed to food debris / splatter. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - Observed some food residues / splatter on shelving throughout prep area and shelving next to clean plates. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken floor tile on prep line and baseboard wall tile in corner near handwashing sink at office area. |