|
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 Observed no written vomit and diarrhea clean up plan at time of inspection. CDI - EHS provided PIC with written vomit and diarrhea clean up plan, as well as clean up poster.
For more information please visit: http://meck.co/FoodSafety |
|
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 Observed romanesco cream placed in a container above the fill line in Prep Top 4 at a temperature of 43F. PIC verified that this item had been placed within the prep top less than 4 hours prior. Observed kale in Prep Unit underside 6 at a temperature of 47F. CDI - PIC rotated romanesco cream to WIC uncovered to cool corrective. PIC voluntarily disposed of out of temperature kale.
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 . |
|
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 Observed one (1) container of Marsala beef stock (heat treated animal food) in the WIC date marked for 02/21. CDI - PIC voluntarily disposed of beef stock.
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 . |
|
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 gluten free flour in working container without effective labeling. CDI - PIC relabeled flour. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.15 Operate a warewashing machine in accordance with the data plate. Observed glassware high temperature dish machine reaching a maximum temperature of 149.2F, according to EHS plate thermometer. At time of inspection, no dishes or glassware had been run through the machine in that day. Establishment shall utilize three compartment sink or functioning full service high temp dish machine to sanitize glass ware, until such a time that dish machine reaches an observed temperature of 160F or higher via an irreversible high temperature measuring device.
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 functioning high temp Max/Min thermometer for dish machines at time of inspection. A verification will occur no later than 03/12/2023 |