|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 Food establishment shall have a vomiting diarrhea cleanup plan in order to handle bodily fluids cleanup without risking contamination. Food establishment is still in works in achieving a cleanup action plan. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. A hand wash signs shall be provided at each handwashing sink notifying employees to wash their hands. No hand wash signs observed inside of bathrooms. CDI- REHS provided a hand wash sign during the inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed foods such as pico de gallo and lettuce previously prepared and placed directly inside of cold holding. Ensure that items are cooled back down below 41F before placing inside of prep unit, as the prep unit is exposed to an open air environment and is not effective in cooling down foods. CDI- Foods were placed inside of reach in cooler to cool back down below temperature threshold. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados inside of the prep unit with labels still attached. Ensure that avocados are being washed effectively before cutting. CDI- Avocados were discarded during the inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop's handle inside of ice machine making direct contact with the ice .CDI- Ice scoop was removed during the inspection by REHS. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked. Ensure that pans are being stored in a manner that allows them to effectively air dry with air flow. Food establishment shall implement pyramid style stacking to combat wet stacking issue. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets inside of reach in cooler. Replace to maintain tight seals. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 build up left attached to equipment such as shelving and table tops. Recommended higher cleaning frequency to promote cleanliness. |