|
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 establishment without written procedures for responding to a vomiting or diarrheal event. Establishment did have posted an educational poster about proper clean-up during vomiting and diarrhea events. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed individually wrapped hamburgers hot holding in hot hold box below 135F. Per food employee (and verified by Temperature log), the hamburgers were (commercially) reheated to 190F at 8:50am on 12/1. EHS observed the violation at approximately 9:15am. Per PIC and food employee, the patties are reheated to proper temperatures, placed into hot hold box, and then taken out 1 pan at a time to add buns and wrap the hamburgers. EHS observed food employee attempt this process as quickly as possible, but they were unable to maintain hot hold temperatures. CDI- EHS discussed using TPHC for this food item. PIC has written TPHC procedures for similar food items and TPHC board to label begin and discard time. PIC placed all hamburgers cooked at 8:50 on time and will continue to do so as they cook additional hamburgers. EHS recommended PIC use TPHC for other similar food items in the future, but recommended maintaining written procedures and TPHC board. |
|
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 a rusted can opener mount in kitchen. Also, observed rusted shelving in the warewashing area where chemicals are stored. Replace rusted equipment. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-302.13(B)ProvideanapprovedMax/Minthermometerfortestingsanitizingtemperaturesinhotwaterwarewashingmachines.The thermometer must be readily accessible. -Pf Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI- EHS explained the new rule requirement and educated PIC on appropriate equipment that they must provide in order to comply. Recommended testing methods include temperature labels or maximum registering thermometer/plate.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed in-use 3-compartment sink with wash solution at 72F. EHS observed utensils in wash solution. Per detergent manufacturer the wash solution shall be a minimum of 110F. CDI- PIC emptied wash solution and placed utensils in the manual hi-temp dish machine to clean and sanitize. REPEAT |