|
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 facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 multiple containers of cooked chicken with no date mark in reach in prep cooler. PIC stated that product was prepped today but was cooked on Monday 11-29. Observed multiple chubs of deli meat (ham, turkey) with no date label. PIC stated that products are typically separated by type of deli meat and organized into designated plastic bins and labeled on the plastic bins. PIC stated that chubs of deli meat arrived yesterday morning, employee must of forgotten to put into designated bins and label. CDI- cooked chicken labeled 11-29 as PIC was able to identify date chicken was cooked. 11-30 was placed on deli meats, as PIC stated products were delivered and cut yesterday morning. REPEAT.
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 a few incorrect date labels, including a cucumber salad marked 12-3 and tomatoes labeled 11-31. CDI- proper labels placed on products, products had just been prepped today (12-1). |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with no label at dish pit area. PIC identified bottle as a bleach mix. CDI- label placed on bottle during inspection. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket damage on walk in cooler and on standing reach in units in bakery area. Gaskets are splitting and peeling from frame. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a blue cutting board with burn damage, no longer smooth and easily cleanable. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. Facility uses a high temperature sanitization dish machine and does not have an irreversible registering temperature indicator. CDI- EHS discussed requirement with PIC, showed examples, PIC is aware of the appropriate equipment to be in compliance. |