|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso reheated in hot box then moved to steam well to complete reheating process. Product did not reach 165F within 2 hour time limit- PIC stated product began reheating @10am and @12:30pm product was 137F. PIC stated process is to shred cheese, melt large pot on stove, portion, cool down, then reheat each container as needed but never to 165F. CDI: Education provided and PIC voluntarily discarded product. Going forward, facility is to either make fresh daily and hot hold OR if reheating from bulk batch heat cheese all the way to 165F. |
|
20
|
1.50
|
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 shrimp and grilled onions cooling at too slow of a rate to meet cooling parameters. See temp chart for details. CDI: PIC placed speed rack into walk-in freezer for rapid cooling. REPEAT VIOLATION. |
|
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 milk and house made guacamole being held above 41F in 2-door reach-in cooler. Ambient temp of unit 50F. Product prepared 11/1/21. Service repairman on site for preventive maintenance and worked to repair during inspection. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
GENERAL COMMENT: 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 shrimp and grilled onions cooling at a rate too slow to meet cooling parameters. Product stored on speed rack just inside entrance to walk-in cooler. PIC stated normal process is to place speed rack into walk-in freezer but unable to due to delivery truck boxes blocking doorway/freezer entrance. EHS recommended moving delivery boxes to ensure food cools properly/quickly enough. CDI: PIC placed speed rack into walk-in freezer for rapid cooling. REPEAT VIOLATION. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer or temperature strips for hot water dish machine. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |