|
3
|
1
|
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 food employee working in kitchen on first day without training for employee health. Employee has hospital bracelet on arm. CDI - Per PIC, employee was in hospital more than three (3) weeks ago and has not removed bracelets because no scissor were available to cut off bracelet. Bracelet removed and new hire trained for employee health during inspection. -1- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed food employee using front handsink to fill steam table using 5-gallon bucket. CDI - PIC reminded staff about importance of keeping handsink available for handwashing. PIC reminded food employee to use rear prep sink to fill bucket. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed less than 50 ppm chlorine sanitizer concentration in dish machine while dishes being washed. CDI - PIC primed chlorine sanitizer to restore the required minimum 50 ppm. Dishes rewashed. -1.5- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed one large container of hot holding lamb soup at 120F at 1:25P. Per PIC, soup was placed in hot holding at 10:45. CDI - PIC refilled steam table and rapidly reheated lamb soup to 180F within 15 mins. -1.5- |
|
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 Observed TPHC procedure available without time stamp marking when food was placed on TPHC. CDI - PIC revised TPHC procedure to state time stamps will be placed on food at serving line. Time stamps placed on cold line side of serving line. -1.5-
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed written procedure for TPHC missing address of facility, method of marking time stamp and the point at which food will be declared on TPHC. CDI - PIC completed written procedure during inspection and EHS reminded PIC to have available during all inspection and to follow written procedure. |
|
33
|
0
|
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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tight lids in place on cooling cut lettuce, shredded chicken and lid on deep bucket of cooling lamb soup. All items were cooling at a rate of 0 degrees per minute. CDI - Lids vented, foods placed in shallow metal pans and temperatures at 41F within 20 mins. -.0- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup on hood system and rotating spit at front cook line. Per PIC, spit is cleaned deeply once a day. Hood is scheduled for cleaning. -0- |