|
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 procedures. CDI, EHS educated PIC. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, sliced cooked pork, whole pork shoulder, green salsa, red salsa, chorizo, cheese, and sausage cold holding above 41F. Observed date mark of 1/25 on whole pork shoulder. Observed internal temperature of walk in at 43F-44F. PIC states cooked pork at prep unit was sliced this morning at 11 and walk in cooler is in defrost mode. CDI, whole pork shoulder discarded by PIC and salsa at front prep unit replaced with batch from walk in cooler. Lettuce placed in walk in to cool. Internal Temperature of cooler dropped to 40F by end of inspection. Verification required. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed PIC medication stored near prep top unit. CDI, items removed by PIC. |
|
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 grease build up at vent hood. Need cleaning. |