|
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/kit on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw turkey sausage over raw steak. Observed raw country ham over RTE foods. CDI-PIC changed storage order and moved turkey sausage to the bottom. PIC moved ham to the raw shelf. REPEAT. |
|
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 pinto beans and hashbrowns made yesterday at 43F in WIC1, both were in large portions and covered. PIC said they have not touched them today, they have been in WIC1. CDI-PIC voluntarily discarded. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 pinto beans and hashbrowns made yesterday at 43F in WIC1, both were in large portions and covered. PIC said they have not touched them today, they have been in WIC1. CDI-PIC voluntarily discarded. |
|
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 a large gap in the seal in WIC 2, near the top right side. They have a towel placed in there to help with water and/or air leakage. WIF has ice building up on/around door and the gaskets. HH 1-stand up unit has a crinkled gasket. Broken cabinet door at the server station. Rusted shelf in the back. |
|
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 drain on the floor that is significantly lower than the floor. Low grout near the drain. |