|
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 PIC unable to demonstrate knowledge of employee health policy and exclusion. PIC states that there is also no written employee health policy on the premises. CDI: EHS provided PIC with an employee health policy. |
|
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 no written procedures for vomit and diarrhea events. PIC states that there is not one on the premises. CDI: EHS provided PIC with vomit and diarrhea written procedures |
|
22
|
3
|
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 deli case with chubs of Cappacuolo, turkey, salami, ham and blocks of provolone and container of tuna salad with temperatures above 41F. PIC states that products are constantly being pulled out of temperature to be processed for immediate service and that the chubs rarely last more than a couple hours before being sold. CDI: PIC moved products to WIC to cool down and rotated in new chubs that were 41F or below. REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed sliced tomatoes cut yesterday without a date mark in WIC. Observed mushrooms from a can that were opened yesterday without a date mark being held in prep unit. CDI: PIC placed date mark on items. |
|
33
|
0
|
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 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 chubs of cappacuolo, ham, and roast beef that were processed earlier today with temperatures above 41F. PIC stated they were processed around 12 pm. products had 30 minutes left to meet 4 hour cooling parameter. Observed cut lettuce cooling in fliptop unit and on make line. CDI: After no change in temperature on chubs, PIC moved chubs to WIC to cool quickly and 41F or below was met in time. PIC moved lettuce to WIC to cool quickly and switched to a different container of cold lettuce. |
|
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 test strips for quat sanitizer at 3 comp sink. PIC states that they have none and are already ordered. VR required within 10 days. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage being store on bottom shelf in WIC next to tomatoes and other produce. CDI: PIC moved beverage to designated area for employee possessions and beverages. |