| ODRS #5940096 - CCBH received a confirmed Salmonella illness complaint from Geauga County. Case consumed steak and scallops on 8/12 and began exhibiting symptoms of illness on 8/14. During the investigation, the PIC discussed the flow of the case's meal from start to finish. Scallops are received frozen from GFS and thawed under mechanical refrigeration. Scallops temped at 39 degrees inside walk in cooler. Steak is also received from GFS, however, it is received fresh. Steak temped at 39 degrees. Scallops are cooked until both sides are slightly charred. Steak is cooked to the customers specification. All foods are cooked on the Hibachi grill. All dinners are served with soup and salad. According to PIC, he couldn't definitively verify whether all staff handled ready to eat items with gloves and or utensils. There are two hansinks in the food prep area and neither of the sinks were working properly. Shelled eggs were observed and temped on Hibachi carts at 80 degrees. Eggs were discarded during investigation. PIC could not recall if there were any ill employees during the cases incubation period. Illness and temps logs are not utilized. |