|
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. CDI-EHS educated and provided PIC with poster and a template for procedure of diarrheal and vomiting events |
|
20
|
0
|
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 chili in the WIC that was prepared yesterday and was above 41F (46F). CDI-chili was discarded. EHS advised PIC to cool chili in a shallow container or on baking sheets before moving to a big container. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mushrooms and onions in cold hold drawer. Wings and hotdogs in reach in cooler that were above 41F. Mushrooms and onions were in cold drawer over night while wings and hotdogs were being used from the reach in. CDI-mushrooms and onions were thrown out. Hotdogs and wings were taken to the WIC to quickly cool down. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
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 turkey in the WIC and cold hold drawer that was dated 11-21-2021. CDI-Turkey was discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed cole slaw, crab dip, tuna, and milk that were not dated. CDI-milk was opened earlier in the day and was dated. Cole slaw, crab dip and tuna were prepared yesterday and were dated. EHS advised PIC to label all TCS foods once they are opened and that they are good for 7 days. |
|
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 chili in the WIC prepped 11-28 that was above 41F. Chili was in a large container. CDI-chili was thrown away, PIC advised on how to safely cool foods. EHS suggested using ice baths and ice wands to quickly cool foods. Or using sheet pans and shallow containers and allowing food to reach 41F and below before moving to larger container. REPEAT |