|
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 employee health policy provided by PIC did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available at handwashing sink near dish machine. CDI, towels supplied. Repeat. Improvement made |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed high temperature dish machine not operating per manufacturer's specifications and data plate and not reaching required temperature as registered on dish temp thermometer. Observed several inconsistent readings including 158.5. PIC stated they were having issues earlier in week. Facility to wash, rinse and sanitize equipment at 3 compartment sink and use manual warewashing procedures until dish machine calibrated. Long term compliance visit needed to ensure high temperature dish machine is calibrated. PIC stated work order started while present. |
|
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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. 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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cut lettuce cooling in low reach in refrigerator in deep covered container at 49 degrees F from earlier in morning over 4 hours. Observed cut tomatoe between 44-48 degrees F prepared at 5:32 am according to PIC cooling in walk in cooler in deep tightly covered container. CDI, items voluntarily discarded and proper cooling methods discussed with PIC. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of glass cleaner stored on prep area and bottle of degreaser hanging from storage rack over clean single-service items. CDI, chemicals relocated for proper storage. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cut lettuce cooling in low reach in refrigerator in deep covered container at 49 degrees F from earlier in morning over 4 hours. Observed cut tomatoe between 44-48 degrees F prepared at 5:32 am according to PIC cooling in walk in cooler in deep tightly covered container. CDI, items voluntarily discarded and proper cooling methods discussed with PIC. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with the data plate. Observed high temperature dish machine not operating per manufacturer's specifications and data plate and rinse gauge not reading the 180 degrees F on data plate. |