|
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 no written vomit and diarrhea plan available at facility. CDI by education. 2017 Food Code approved vomit and diarrhea plan emailed to PIC. - 0 - |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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 drink stored on prep surface next to frying batter and breading. CDI - Drink moved to designated location. - 0 - |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all food items in prep unit #1 holding between 45-47F. Ambient temperature of unit reading 47F. CDI - All items had been in unit less than 4 hours. Items were moved to walk in cooler for rapid cooling. All items needed through lunch service placed on TPHC. Facility to utilize TPHC until unit is repaired. PIC noted cooler maintenance person would arrive tomorrow morning at the latest. EHS will return by 10/14/2021 to ensure cooler has been repaired. - REPEAT - 3 - |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed broken thin probed thermometer during inspection. CDI - PIC brought in personal thermometer today to be sure facility had thermometer until he had a chance to get a new one. Personal thermometer was not a thin probed thermometer. PIC sent employee to purchase thin probed thermometer during inspection. Facility had working, thin probed thermometer by end of inspection. - 0 - |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on apron of employee. In-use wiping cloths must be kept in sanitizer buckets when not currently being used. - 0 - |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in ice bin with handle contacting ice. Observed bowl used as scoop stored inside of pasta container. Observed knives stored in space in between prep units when not in use. CDI - All scoops/ utensils removed. - REPEAT - 1 - |