|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
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 no EH policy with "big 6" illnesses listed. CDI: Education provided and EHS provided copy of EH policy via email. REPEAT VIOLATION. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 no written policy for vomit & diarrhea cleanup. CDI: Education provided and EHS provided copy of vomit policy via email. REPEAT VIOLATION. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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 low QAC sanitizer levels in sanitizer buckets- 50ppm. CDI: PIC replaced sanitizer- 150ppm. REPEAT VIOLATION. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed gravy cooling at a rate too slow to meet cooling parameters. See temp chart for details. CDI: Education provided, PIC remade ice bath, and stirred product. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns being held below 135F on shelf above grill. PIC stated product is cooked, held, and reheated upon ordering,. Product prepared @8:30am. CDI: Education provided and PIC opted to place product on time using TPHC. EHS provided paperwork. Observed sausages being held below 135F in metal insert pan on steam well. PIC stated product prepared @8am. CDI: Education provided and food employee reheated product(174F). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed soap dispenser in poor repair at hand sink next to clean dish storage area. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
GENERAL COMMENT: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC use last QAC test strips during inspection. CDI: EHS recommended PIC obtain more and provided facility with strips. |