|
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 Observed no vomiting/ diarrhea cleanup plan in order or kit present to carry out cleanup. REHS attached handouts on how to carry out cleanup for vomiting and diarrhea. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine not effectively sanitizing dishes. Observed dish machine test at 0 ppm during the inspection. CDI- Manager was informed to call company and a verification visit will be made to ensure dish machine is returned in good working order. Team members washing dishes must sanitize dishes using 3 comp sink. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked plantains at a temperature of 122F during the inspection. CDI- Plantains were discarded during the inspection voluntarily. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Thawing shall be conducted in one of the following manners: under refrigeration, completely submerged under running water at a temperature of 70F or below, or as part of the cooking process. Observed raw chicken thawing under water at a temperature of 77F. Observed water not currently running during the inspection. CDI- Water was turned down to a colder temperature to effectively thaw using the right principles. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of prep unit with labels still attached. Ensure that vegetables with labels are being effectively washed and labels are being removed during the wash process. CDI- Avocados were moved to prep sink to be washed. |
|
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. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking to effectively air dry dishes. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed microwave handle detached completely from microwave. Repair or replace microwave handle. |