|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
For more information on employee health policy, please visit: http://meck.co/FoodSafety
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A, B, C,E) Responsibility of permit holder, PIC and conditional employees -P Observed PIC and employee not knowledgeable about responsibility to report required symptoms, illnesses, and exposure by not understanding which illnesses, or symptoms to report. EHS provided education. CDI
For more information on employee health policy, please visit: http://meck.co/FoodSafety
For more information on employee health policy please visit: http://meck.co/FoodSafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in 3 comp sink to be below 100 ppm. PIC emptied and refilled sanitizer sink and tested. Correct sanitizer ppm was achieved. CDI
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temp of fried chicken under 165F. PIC facilitated to continue cooking chicken longer. Achieved temperature above 165F. CDI |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding fries at lower than 135F. PIC discarded fries. CDI
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wash at fried chicken station that was holding above 41F. PIC added ice to bring temperature down. CDI
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 . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 RIF with food residue on bottom of freezer. Observed slight buildup on drink machine spouts. Need cleaning |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed spray hose attached and under pressure at can wash with out backflow preventer designed for continuous pressure. PIC turned water off and removed spray attachment. CDI
5-203.14 (B)A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment. Installing an approved backflow prevention device as specified under 5-202.13 -P. Educated PIC on which backflow preventer needed. CDI |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall next to flat top grills with dust build up on wall and pipes. Need cleaning. |