|
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 For more information please visit: http://meck.co/FoodSafety Observed no procedure for vomit or diarrheal events. EHS educated and provided documents. |
|
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 lettuce and cheese (stacked too high) in the flip unit that were above 41F. CDI-Lettuce was placed in ice bath to rapidly cool down. Cheese was portioned out into another pan. REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 containers of lettuce, tomatoes, and cucumber salad in the WIC that were not date marked. Observed pre-cooked chicken in the reach in on the front line that was not date marked. PIC stated that foods were prepped earlier today. CDI-foods were properly date marked. |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tomatoes, cucumber salad and Lettuce in the WIC that were tightly wrapped and had lids on. Lettuce was also packed tightly into a container. CDI- lettuce was portioned out into another container and the lid was kept off. Foil was removed from the containers of tomatoes and cucumber salad. Tomatoes placed into WIC. EHS educated PIC on proper cooling methods. REPEAT |
|
37
|
1
|
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 containers of sauces and oils near the grill that were not labeled. |