|
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 V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed 1x employee wash hands and re-contaminate them on faucet handles. CDI - Employee educated on proper hand washing procedure and re-washed hands. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 8x metal containers of cheese dip from previous day(s) services at 45 F. PIC and prep staff confirmed that these products had not been used today. CDI - PIC voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS foods cooling inside flip top, inside reach-in unit; refer to temperature chart. PIC explained that the products had been put into cold holding moments before EHS arrival. Also observed tomato and mayo dressing > 41 F in an ice bath at the server station area. PIC stated that the dressing is a popular item that is held on ice no longer than 2 hours. CDI - PIC re-located all products from cold holding units to walk-in cooler to cool down to 41 F or less and put a prep time for the dressing. EHS provided TPHC paperwork and PIC completed document onsite. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. For more information on date marking please visit: http://meck.co/FoodSafety. Observed container of milk at bar reach-in unit without date marking. Also observed carnitas past 7 day date marking requirement (12/10-12/16). CDI - PIC determined the milk was from yesterday and date marked the product. PIC voluntarily discarded the carnitas. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed chile rellenos and cut lettuce cooling inside of reach-in and flip top units, respectively. Cut lettuce was filled over the brim and EHS observed an over abundant stack of chile rellenos. PIC explained that the products were prepped this morning at 11 am and then placed into the units for today’s services. CDI - Cut lettuce was divided into shallow pans, placed into an ice bath, chile rellenos also divided into smaller portions and both re-located to walk-in cooler for rapid cooling.
*** De-escalation in points due to significant improvement since previous inspection. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT: 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed 3x scoops stored inside container of stagnant water at guacamole cart. CDI - Scoops removed. |