|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 the facility has procedures for vomit events but not diarrheal events. Please include clean up procedures for diarrheal events.
General Comment: Provide emergency operating plans. Depending on the potential hazard involved and complexity of the corrective action, a facility may continue operations in the event of an extended interruption, if they have a written emergency plan, immediate corrective action is taken to eliminate, prevent or control any food safety risk and imminent health hazard associated with electrical or water service interruption. The regulatory authority is informed when the written emergency plan is implemented.
For more information please visit: http://meck.co/FoodSafety |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut taco lettuce cooling from 8AM this morning at 48F. CDI - PIC voluntarily discarded the lettuce. -REPEAT- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed cut lettuce prepped this morning covered and stacked in the walk in cooler, temped at 48F. Cooling parameters were not met. CDI - PIC voluntarily discarded the lettuce. -REPEAT- |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler prepping food without a hair restraint. CDI - Food handler put on hair restraint. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer in sanitizing bucket at 0ppm. CDI - PIC remade the sanitizer and is now at 200 ppm of quat. -REPEAT- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on the drying rack. -REPEAT- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed refrigeration units accumulating food debris. CDI - PIC cleaned the interior of units. |