|
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 Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC with education on requirements under the 2017 Food Code and gave written procedure and associated poster. -0 points |
|
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 roasted tomatoes in 3 shallow metal pans in WIC, cooling from last night and holding at 44F. CDI - PIC discarded tomatoes. -1.5 points
Observed buttermilk ranch cooling in RIC holding at 44F. After 30 minutes there was no change in temperature. PIC stated ranch was used as part of the morning prep. CDI - PIC placed ranch in RI freezer to cool quickly. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed sausage, house made pimento cheese and chicken salad with dates that exceeded 7 days. CDI - PIC discarded items. -1.5 points |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed 3 shallow metal pans on cooling rack with no space in between in WIC. Per PIC tomatoes were cooked last night and placed in WIC immediately after cooking. A food employee explained they were busy and normally place tomatoes on ice as part of the cooling process before placing pans in WIC. EHS recommended cooling smaller batches and using the freezer as part of the cooling process and making sure pans are placed on every other rack to cool quickly and to ensure air can flow around product. CDI - PIC discarded. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -C Observed vacuum packaged mahi mahi and ahi tuna thawing in RIC under vacuum of original package. CDI - PIC cut holes in packages to release the vacuum. -0 points |