|
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 on new requirement. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Repeat: 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed slow cooling rate for raw beef. CDI, portions reduced and placed in flat pans. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut beef and marinated chicken cold holding above 41F. PIC states marinated chicken has been in cooler all night and beef at display was cut prior to start of inspection. Observed packaged raw beef in walk in at 43F. PIC lowered temperature, observed internal temperature at 41F. CDI, chicken discarded and beef and placed in walk in to freezer to cool. PIC made service request to technician for walk in cooler. Verification required. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date mark on ham. CDI, item discarded by PIC. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cut beef cooling in packed covered container. CDI, portions reduced and item uncovered. |