|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed cooling parameters not being met. Observed food being placed into non-functional units, Observed food holding above 41F. Observed behavioral issues with cooling methods. Facility has been out of compliance for cold holding 7 consecutive times. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
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 Observed no CFPM on site. |
|
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. CDI- EHS sent plan to PIC via email. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handwashing sink. CDI- Paper towels placed at the sink. |
|
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 tuna not making time temp parameters. Tuna did not cool to 41F within 4 hours. CDI- Discarded. Observed chicken and chicken teriyaki cooling at a rate of 0. CDI-Items placed in the walk in freezer to cool. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepper jack cheese, pepperoni, ham, turkey, chicken. tomatoes, shaved steak and chicken teriyaki in the low reach in cooler behind the prep line holding above 41F. CDI- Items removed from the cooler and placed in the walk in freezer for cooling. Observed salami, pepperoni, ham, shaved steak, cut chicken, turkey, shredded cheese, provolone, pepper jack, American, roast beef, tuna, shredded chicken and chicken teriyaki holding above 41F. CDI- Items discarded. This is the 7th consecutive time facility has been out of compliance on cold holding. Front line cooler was at "7" on the dial when EHS arrived. PIC turned cooler down to "9". Cooler went from 51F-45F within an hour. Cooler did not cool down any further. |
|
33
|
1
|
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 large batches of tuna, chicken and chicken teriyaki in the walk in cooler in large batches covered. CDI- Items portioned, uncovered and placed in the walk in freezer. Do not over stack items and uncover until cooled to 41F. EHS asked if items are cooled prior to being placed on the line. PIC stated they prep the items, place then in the walk in cooler, then place them into either the low reach in cooler or the front line. Cooing methods and cooling issues with the units are causing the facility to be out of compliance. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed low reach in cooler holding above 41F. Ambient air temp was 53F. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tile at 3 comp sink.
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 floor in need of cleaning under and around equipment. |