|
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 - No written procedures for a vomit and diarrhea clean up plan available in facility at time of inspection. - CDI - EHS provided PIC copy of written procedures to maintain in facility. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. - Observed various TCS items holding above 41F in walk in cooler (see temperature chart). Ambient temperature of unit reading above 41F. EHS monitored temperature of unit for 30 minutes without door being opened and temperatures observed to decrease (see temperature chart). Ambient temperature of WIC read 40F before EHS left. Also observed low boy of right prep unit holding above 41F (see temperature chart). Unit requires maintenance. PIC placed all TCS items on ice and will move to WIC when facility closes. - VR - Verification required within 3 days to ensure unit is working properly. |
|
24
|
0
|
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. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed facility using TPHC without written procedures in the facility. - CDI - EHS provided PIC with THPC form. PIC completed form while EHS present.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed food items being held on time without label indicating time that food should be discarded. - CDI - PIC labeled all food with appropriate times. |
|
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 stacked wet. Allow dishes to air dry before stacking. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
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. - REPEAT - Observed food debris accumulation in bottom of reach in freezer. Increase cleaning frequency to prevent buildup. - NOTE: EHS elected to maintain point deduction due to different nonfood contact surface issue. |