|
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 vomit/ diarrhea plan for facility. CDI- EHS emailed plan to PIC.
NOTE: Observed Starbucks under construction. All equipment removed. EHS asked if Starbucks was under the Deli permit. PIC stated yes. EHS called Matt H. to see if there were plans for the Starbucks area. Matt stated they have plans for the facility. They need to call for the construction final from Jessica P to complete plan review items. Facility has made a make shift Starbucks area for drinks. Area has hot water and holding units. EHS checked area and found no issues. Make shift area consists of storage cabinets, handwashing sink, low reach in coolers, drink machines and a warmer for the breakfast sandwiches. Area will be in use until remodel is complete. |
|
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 containers of fried chicken in the grab and go hot table holding below 135F. CDI- Fried chicken placed in TPHC. |
|
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 Observed 3 containers of ribs, 3 containers of chicken salad and containers of sushi holding above 41F. In the grab and go areas. Observed turkey, cheese and ham holding above 41F in the sandwich cold wells. CDI- Ribs and chicken salad was discarded. All other items were within time/ temp parameters and were placed in the walk in cooler for cooling. |
|
33
|
0.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed turkey, cheese and ham in the sandwich cold wells overstacked. Observed chicken salads stacked too high in the grab and go case. CDI- Top of the chicken salads removed. Meats and cheese portioned. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed grab and go case for sushi holding above 41F. Get unit fixed before using. Observed pizza stones cracked and broken. CDI- Items removed and discarded. |
|
49
|
1
|
Non-food contact surfaces clean |
Yes |
Yes
|
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 meat case in need of cleaning. Observed low reach in for sandwiches in need of cleaning. |