|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 written plan for responding to vomiting or diarrheal events. CDI - EHS provided PIC with paper copy. REPEAT -0.5 points |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink near mop sink blocked with paper goods at the beginning of the inspection. CDI - PIC unblocked sink and made it accessible. -0 points |
|
20
|
0
|
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 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 lettuce not meeting proper cooling rate in RIC. CDI - Lettuce was prepared at ~ 9:30 a, and was moved to WIC to cool quickly. -0 points |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meat balls hot holding at temperatures below 135F. CDI - PIC reheated meatballs to 194F. REPEAT -3 points |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 pre-cooked egg patties and veggie patties in RIC holding above 41F. PIC stated these items were in RIC over night. Observed sliced ham, sliced turkey, Philly steak, sliced tomato, shredded lettuce and fresh mozzarella cheese in make top holding above 41F. See temperature chart. PIC stated items were placed in unit at ~ 9:30 am. CDI - Egg and veggie patties were voluntarily discarded. Ham, turkey, Philly steak, sliced tomato shredded lettuce were made this morning and placed on emergency TPHC due to having no back up product. PIC state food is prepped as needed. EHS filled out and provided form to PIC and went over written procedures and required 4 hour time stamp. Food on make top will be discarded if not used by 1:30 pm. EHS had discussion with PIC about checking the temperatures of foods held in the make top to verify items are placed in unit at 41F or below and maintain cold holding temperatures. PIC lowered temperature of make top and will monitor throughout the day. REPEAT -3 points
A VR is required no later than 05/26/22 to check cold holding temperatures of make top. |
|
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 shredded lettuce cooling while tightly covered in RIC. Observed TCS items cooling in make top unit. CDI - PIC moved items to WIC to cool quickly. EHS educated PIC on the requirement to cool foods to 41F or below prior to placing in prep units. -0.5 points |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed thin probe thermometer that was not operating when batteries were replaced. Facility has an infrared thermometer. A VR is required no later than 06/02/22 to verify facility has a thin probe thermometer. -0 points |
|
55
|
0.50
|
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. -C Observed heavy dust build-up on vents in WIC. Increase frequency of cleaning. REPEAT - 0.5 points |