|
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. CDI by education of PIC. Written procedures provided during inspection. 0 point deduction. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed cans of chili sauce with significant rust present around seams and under product labeling. CDI - discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish machine not providing hot water at temperature sufficient to sanitize to the food contact surfaces of dishes. Maximum temperature achieved using EHS dish plate holding thermometer 150f. CDI - facility to switch and use dish machine in bakery area until machine is repaired. PIC contacted EcoLab for service. EHS verified dish machine in bakery operating properly and sanitizing at correct temperatures. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two bulk containers of fish stock stock in the WIC with date marking 4/6 and beef stock dated 3/22. PIC indicated beef stock was frozen and when thawed no updated date marking was placed to represent 7 day shelf life. Observed some pans of prepared items including potato salad in flip top unit PIC confirmed may be kept longer than 24 hours with no date marking. Date marks on some items placed onto plastic film which is removed for service and then items may be kept for use again following days.
CDI - stock items discarded, prepared items date marked as prep dates were known.
REPEAT - no point escalation as facility has not operated due to COVID-19 |
|
33
|
0
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked zucchini covered with wrap and placed directly into service unit and pan of zucchini/mushrooms covered with wrap and placed into line service drawer all while still in cooling process. CDI- items relocated to blast chiller to quickly cool. Do not cover food while cooling. Do not cool foods in service coolers. REPEAT - no point escalation as facility has not operated due to COVID-19. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of powdered sugar under front line counter. Label all food that is not easily identifiable. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no holding thermometer for testing hot water sanitizing dish machine. PIC noted it has been ordered, but is not available yet. CDI by education of PIC. Provide thermometer prior to next regulatory inspection as required by 2017 Food Code update. |