|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed signed employee health policies that did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy via email for employees to review and sign. |
|
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 facility with no written procedures for a vomiting or diarrheal event, PIC did have a kit on site. EHS explained that a written procedure to go along with the kit is required. CDI- EHS emailed information including an example plan and poster. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Observed several containers of food actively cooling in walk in (sweet potato mix, corn salsa, beans) cooling with lids on. Observed black beans cooling on speed rack in room temperature air. Black beans sat for 45 min and dropped from 118F to 107F. CDI- EHS discussed cooling methods with PIC, beans moved into walk in cooler. Methods changed during inspection, lids taken off of products actively cooling. EHS believes black beans are sitting at room temperature for too long before being moved into walk in cooler. EHS discussed cooling using shallow pans with no covering until product reaches proper temperature. EHS discussed cooling beans to 135F at room temperature and quickly moving into walk in cooler to cool properly. EHS discussed hot to cold and ambient cooling parameters with PIC, PIC relayed information to employees. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside the cold holding salsa unit. PIC stated she had extras and will put one in this unit. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets registering at 50ppm quat sanitizer during inspection. CDI- buckets remade to proper concentration. |
|
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 several stacks of metal pans wet nested during inspection. EHS discussed drying before stacking with PIC and dishwasher employee. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan vent in walk in salsa/drink cooler with dust buildup on the vents, ensure cleaning. REPEAT. |