|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection. PIC was a manager over meat department. REPEAT. |
|
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 vomit plan/poster/kit on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
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. Observed both 3-comp sinks running at 150PPM. CDI-PIC called maintenance and they fixed it while EHS was on site. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed HH in the front (bottom HH unit) running at 76F. They explained they do this because the top section will burn if they keep it hot. PIC explained most of the food is keep on TPHC (except for rotisserie chickens-non family size). All food will be discarded every 3 hrs until unit is fixed. VR REQUIRED 3/5/2022. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 water used for the
bakery for bread with no label. Needs to be labeled to distinguish from chemicals. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed both sinks with low sanitizer. Observed HH unit not holding food at 135F. Obsereved the top unit of the HH unit-doors don't shut correctly and they are leaving a gap. Both WIF have ice-WIF 1has ice on the pipes, WIF 2 has ice building up on the floor and there appears to be gaps between the seals in the ceiling area of the WIF. |
|
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 high temp dish machine thermometer. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout near the mop sink. No points due to the lack of severity. |