|
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 - REPEAT - Vomit and diarrhea clean up kit in place but no written procedures available at time of inspection. CDI - EHS educated PIC on need for written procedure and provided an example of one via email. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Several food items in walk in cooler and reach in coolers (such as lettuce, corn salsa, etc) were not covered but temped at 41F or below and therefore were not cooling. Cover food items while in storage.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Washed (RTE) lettuce observed below unwashed produce in walk in cooler. Washed (RTE) produce should be stored above or separate from unwashed produce. CDI - PIC moved washed lettuce to a different location in the walk in cooler away from the unwashed produce. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - Shredded cheese prepped at 12:30pm observed cooling in walk in cooler at 47F at 1:45pm and remained at 47F by 2:15pm. Therefore, inadequate cooling was occurring. CDI - PIC portioned cheese into smaller, more shallow containers to assist cooling. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed oil and salt containers unlabeled. CDI - PIC placed labels on these items. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Dishes must be allowed to air dry before stacking.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed dirt accumulation on shelving used to store clean dishes. Clean these surfaces more frequently to prevent accumulation. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - REPEAT - Food debris and buildup observed on floors throughout the facility and on shelving in walk in cooler. Increase cleaning frequency to avoid build up. |