|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed the following priority items during the inspection: Cold holding CDI - Provided education and product was discarded.
Implement a Risk Control plan for long term compliance for cold holding/TPHC.
Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 cooked carrots in the walk in cooler at 43F. Observed pancake batter, raw shelled eggs and hash browns all above 41F at the cookline. CDI - Carrots were voluntarily discarded. PIC stated that the batter, eggs and hash brown were just placed out an hour ago and they utilize TPHC for these products. Times were placed on the products. -REPEAT- **Failure to comply may result in further compliance action
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 |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC procedures for raw shelled eggs, pancake batter and hash browns. Provided establishment with the template for TPHC.
TPHC procedure template may be found at: http://meck.co/FoodSafety |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min registering thermometer or heat temperature labels to accurately test the heat sanitizing dishmachine. Verification required to ensure compliance in 10 days. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.Observed dishmachine leaking and mop sink faucet leaking. Repair and maintain. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-501.11 Floors &walls shall be maintained in good repair.
Observed damaged walls in need of repair and cleaning needed for flooring under racks in dry storage area. -REPEAT- Observed walk in cooler coving sealant deteriorating. Repair and maintain. |