|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety
Facility did not have a complete employee health policy. CDI provided PIC with employee health policy document. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
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 facility did not have written procedure for vomitting or diarrheal events. CDI provided written procedure to PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 pate, prosciutto, and salami in display cooler > 41F. Initially observed ambient temperature of cooler at 44-45F (may have been in defrost cycle), Observed temperature at 41F prior to departure. Recommended having cooler serviced. CDI-TCS foods out of temperature were moved to walk-in cooler for rapid cooling. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf
Observed ambient air thermometer giving inaccurate readings. CDI - thermometer removed and replaced with another thermometer. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored on the floor in dry storage room. |