|
3
|
2
|
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 Observed food employee that was formerly certified food safety manager working in kitchen without training for employee health. Per food employee, owner asked if employee remembers symptoms and illnesses for exclusion and restriction upon rehire. No additional refresher training provided. CDI - EHS and food employee reviewed Employee Health policy. EHS advised PIC to ensure all food employees receive training, whether certified as a food safety manager or not to ensure proposer restriction and exclusion for foodborne illness prevention. -2- REPEAT
For more information on employee health policy, please visit: http://meck.co/FoodSafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored on walk in shelf directly above RTE garlic and sauces. CDI - PIC moved eggs to lower shelf. -1.5-
For more information on food storage order please visit: http://meck.co/FoodSafety
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped pastries in RI freezer and unwrapped RTE grape leaves in WI without wrapping. CDI - These items were wrapped and EHS advised PIC when wrapping is necessary. -1.5- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed rice scoop submerged in rice. CDI - PIC removed scoop and stored handle up.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife used to cut foods at cook line stored with blade between two prep tables. CVDI - PIC stored knife on cutting board between uses. -.5- |
|
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 prep unit at cook line out of service today. Repair. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips in facility to test chlorine sanitizer in 3-comp sink. VR no later than 03/16/2023 to ensure facility has test strips that accurately measure sanitizer concentration. -.5- |
|
49
|
0.50
|
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 no food contact surfaces of food thermometer, hood system and rotating spit at front cook line. Per PIC, spit is cleaned deeply once a day. Hood is scheduled for cleaning. Clean both these items. REPEAT -.5- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Keep closed between uses. -0- |