|
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 Observed no procedures for vomit/diarrhea events. CDI - EHS provided education of the 2017 Food Code requirements and provided guidance documents to PIC. -0 points |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed breaded shredded lettuce, sliced tomatoes and canned mushrooms in rear prep top unit holding between 44F-48F. Pre-cooked breaded chicken in the RI part of the same unit was holding at 50F. PIC stated items were taken from WIC and RI freezer prior to opening @ 11 am. CDI - Items were moved to WIC and PIC placed work order for rear prep unit. PIC will place TCS items in top of prep unit on ice until unit is fixed. No TCS foods will be placed in bottom of unit until fixed. A VR is required no later than 12/16/21 to check on status of repairs. -1.5 points |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -C Observed rear prep unit with food holding temperatures between 44F-48F in top of unit and 51F in bottom of unit. PIC has placed work order for unit. |