|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 old vomiting and diarrhea poster but not updated poster to include full written procedures. CDI, updated vomiting and diarrhea poster / procedures and State procedures emailed to establishment. Improvement made since previous inspection. Points not escalated today |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS foods held between 43-45 degrees F in walk in cooler. Ambient air temperature measured 45 degrees F. Maintenance arrived while on-site and unit calibrated and observed ambient air temperature at Before end of inspection and temperatures of foods dropped within minutes. Observed chicken and chorizo overstacked in display case at 45 degrees F from night before according to manager. CDI, chicken and chorizo voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed walk in cooler maintain TCS foods between 43-45 degrees F. CDI, maintenance arrived to calibrate cooler during inspection. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-904.11(A)Displayandhandlesingle-useandsingle-servicearticlesandcleanedandsanitizedutensilstoprevent contamination. Observed single-service trays removed from commercial packaging and splatter observed on some trays in prep room. Repeat. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C)/4-602.13Keeptheequipmentcleantoavoidbuildupofdust,foodresidueordebris.Observedrawmeat/debrisin reach in shelving throughout facility and shelving of WIC. Repeat. |