|
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 V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT: 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 containers of marinara sauce and mozzarella cheese at 46 F & 47 F degrees inside flip top units and provolone cheeses at 43 F and 45 F degrees in cold drawer unit. Products had been kept inside the units overnight. CDI - PIC voluntarily discarded items. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT: Observed marinara sauce, mozzarella cheese, provolone cheeses > 41 F inside flip top and cold drawer units. Refer to temperature chart. PIC explained that the products were kept inside units since last night. PIC stated that the provolone cheeses are hardly used for services and unable to determine last date of use. Other products inside these units were at < 41 F degrees. CDI - PIC voluntarily discarded products. *** Points not escalated due to improvements made since previous inspection. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 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 several foods such as diced chicken, ground beef, diced ham, marinara sauce, sliced ham and cut lettuce with out date marking. PIC confirmed that these items were from last night’s services. PIC noted that the lettuce appeared wilted. CDI - PIC date marked all products and voluntarily discarded lettuce. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2x containers of marinara sauce stored on floor inside walk-in cooler, boxes of buffalo, bbq sauce and oil stored on floor throughout the back of the kitchen. CDI - PIC re-located items to nearby shelving. |
|
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 split gaskets at upright reach-in freezers. Repairs needed. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up of food debris inside and on gaskets of reach-in units and cold drawers. Recommend higher and thorough cleaning frequency. |