|
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. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup on ice machine. |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed spinach and egg quiche HH at hot bar at 96. CDI-REHS temporarily placed item on TPHC. -REPEAT VIOLATION- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods such as Swiss cheese, Brie cheese, manchego cheese, boiled eggs, cut cantaloupe, cut watermelon, and turkey, cold held at cold table above 41F (see temperature chart). All items have been sitting at cold bar since 6:30am and all foods will be discarded at 10am. CDI-REHS placed food items temporarily on TPHC and will see that items are discarded no later than 10:00am. REHS has also sent over a TPHC template. PIC will utilize TPHC procedures for the cold bar items moving forward. -REPEAT VIOLATION- |