|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 procedure for vomiting and diarrheal events. EHS educated PIC and provided documents |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
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 rice, beef and sauce in the reach in cooler that were above 41F. PIC stated that foods were cooked the previous day were left out on the table to cool and then placed into the WIC. CDI-foods were discarded. EHS went over proper ways to cool down food and spoke with PIC about cooling parameters that must be met for TCS foods. REPEAT |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork inside of the hot line that was below 135F. PIC stated that the pork was put out this morning. CDI-pork was discarded. EHS explained to PIC that hot held food must be 135F or above. REPEAT |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed refried beans and peppers in the flip unit that were above 41F. CDI-beans and peppers were discarded. REPEAT |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety observed chicken in the reach in that was dated 12-6. CDI-chicken was discarded due to it being past the 7 days. EHS explained to PIC that TCS foods are good for 7 days. REPEAT |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tamales in the WIC that were cooling while tightly wrapped. Observed beef in the WIC that was cooling while tightly wrapped. Both items were above 41F. Observed rice tightly wrapped in the reach in cooler and tightly wrapped pans of beef and sauce. CDI-tamales were placed into the freezer to rapidly cool down, beef was unwrapped. EHS advised PIC that ice could be added to the beef to help it cool down more. Foods in the reach in were discarded due to being left in over night and not reaching 41F. EHS explained cooling parameters to the PIC. REPEAT |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed employee cooking food without a hair net. REPEAT |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a knife used for cutting sausage that had the handle touching the sausage. REPEAT |