|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. The onboarding document that employees sign is missing the 6th big illness. A copy of a new policy was provided via email. They did have posters up that had both Salmonellas on it. |
|
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. No plan on site. One was provided via email. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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. Observed unwashed produce stored over washed produce and bottles of dressings. Walkin cooler was rearranged and unwashed produce was moved below RTE foods. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed clarified butter at 119F on stove top. It was reheated to 202F during inspection. Observed chorizo holding in hot box at 124F. It was in the process of being reheated at the end of 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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed buttermilk batter in large plastic container with lid in the walkin cooler. It had just been made and was at 55F. Immediately had facility move to shallow hotel pans, uncovered in the walkin cooler. We discussed use of ice baths and ice wands as approved methods of cooling, as well. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed chef with a watch. Remove watches before beginning operation. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-use utensils may be held in a clean container, in product with handle out, or in water at 135F or higher. Observed spatula in water on cook line. Repeat item. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked on shelving next to 3 compartment sink. |