|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC/manager was not present during inspection. -1 points
A VR is required to verify PIC is available during hours of operation no later than 7/22/22. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Food employee who EHS conducted inspection with did no have a ANSI CFPM certification. -1 points |
|
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 Employee health policy could not be located during inspection. CDI - EHS provided food employee with updated employee reporting agreement and educational poster. EHS went over food borne illnesses and the associated symptoms with employees. -1 points |
|
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 Facility has no procedures for cleaning vomit/diarrhea events but does have a bodily fluid clean up kit available. CDI - EHS provided employee with written procedures. Keep procedures available upon request. -0 points |
|
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 sliced ham and sliced tomatoes holding above 41F. Food employee was not sure of when items were placed in prep unit but assumed they were at opening, 11 am. CDI - PIC discarded items. EHS educated food employee on cold holding parameters. EHS also gave educational poster on cooling foods prepared at room temperature. -1.5 points |