|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
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 one in the facility with a FMS. Needs to have one. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple unpackaged and uncovered food in the WI. CDI. PIC covered. Repeat. |
|
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 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 all the food in the WI, cold holding at temperatures above 41F. Unit was repaired and temperature drops to 37F. Observed beans in prep unit, cold holding at temperatures above 41f. CDI. PIC voluntarily discarded. Unit was removed and replaced by new unit. Repeat. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple food stuffs in the WI and RI without dates. CDI. PIC date marked. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed WI unable to hold food at right temperature. Unit was repaired. |
|
49
|
1
|
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. Observed paint chipping off from WI walls, observed rust developing on shelves in WI. Needs to be cleaned. REPEAT.
The WI needs to be repainted or replaced as the paints might be hazardous when dropped on food. |