|
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. REPEAT. |
|
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 plan/poster. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels or soap at the handsink in the front. PIC explained they do not use, EHS observed a fully stocked sink at the front. EHS explained all HS need to be fully stocked. CDI-PIC provided paper towels and soap. REPEAT. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored next to RTE ham, the containers were touching. Observed raw hamburger over RTE chicken. CDI-PIC moved raw hamburger to the bottom and they shifted the RTE ham on the other side of the raw chicken giving it more than 6 inches of space. REPEAT. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a chemical bottle stored over plastic container lids. CDI-EHS moved and explained issue to PIC. |
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed wings on the shelf at 88F. PIC said they made it about 30-40mins ago and it was cooling on the counter. A fan was blowing and the lid was off. EHS explained this needs to not be left unattended while they are cooking (it was in the back room.) CDI-PIC put chicken in the freezer to cool faster. |