|
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 written vomit and diarrheal plan present at facility. CDI by education. 2017 food code change documents were emailed to PIC. Please reach out with any questions or concerns you may have. - 0 - |
|
33
|
0.50
|
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 blanched french fries cooling stacked in deep bus tubs in reach in cooler. CDI - Fries were spread out into smaller portions. EHS recommends use of freezer for quick cooling. Keeping a lesser quantity inside of the bus tubs allow for more air flow and quicker cooling. - 0.5 - |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed bulk gyro thawing on drain board at prep sink. Observed shrimp thawing in prep sink without running water. CDI - Items were moved to cooler to finish thawing. Items must be thawed inside of cooler, or under running water. - 0.5 - |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C). Observed employee drink stored above prep top. Observed employee food stored on top of plates next to prep top. Observed employee drinks stored above facility food items in reach in cooler. CDI - All items moved to bottom shelf, away from potential contamination. - 0.5 - |