|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to and reviewed with PIC. -REPEAT- -0 points- |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks on prep tables while food preparation was occurring, on top of mechanical dish machine, and on top of shelving above ready to eat foods. Designate an area for the storage of employee drinks away from equipment, food, and clean utensils. -0.5 points- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chlorine sanitizer at mechanical dish machine with a sanitizer concentration of 0ppm. The container of chlorine sanitizer was empty and the PIC was unable to find a replacement. The PIC has been advised to take the mechanical dish machine out of service until chlorine sanitizer can be obtained. The PIC has been advised to wash, rinse, and
sanitize utensils and equipment in three compartment sink. Quat sanitizer at three compartment sink was 200ppm. -REPEAT- -3 points- |
|
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 sliced tomatoes, cut melon, cheese, and deli meats at food stations holding at temperatures between 49F and 58F. PIC stated that items are removed from refrigeration and placed at food stations for lunch service which lasts from 11AM - 1:30PM. PIC has been advised to place items on TPHC if temperatures of 41F or less cannot be maintained. CDI - Items were placed on TPHC and TPHC procedures were discussed with PIC. The PIC stated that the establishment will move to holding foods at salad bar and sandwich station on TPHC during lunch service. -1.5 points- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed container of hummus with a date mark of 1/19 in walk in cooler. CDI - PIC discarded hummus. -0 points- |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled spray bottle of unknown substance. Employee stated he believed it to be water but was unsure. CDI - Contents of spray bottler were discarded. -0 points- |