|
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 new food code. CDI- EHS emailed information including an example plan and poster. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed large plastic containers of cauliflower soup and queso dip holding above 41F in walk in cooler, see temperature chart. Through conversation with PIC, products were cooked last night around 8pm, products never properly cooled overnight. CDI- cauliflower soup and queso dip were voluntarily discarded during inspection. EHS and employees discussed cooling parameters and methods that are used. |
|
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 a few products with no date label during inspection, including a potato based filling for flautas, cream cheese/cooked pork mix and salsa in the reach in unit. PIC stated that products were cooked yesterday. CDI- products were properly labeled during inspection.
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 facility using 2 different date marking systems. Facility is marking some products with the date of expiration, while some employees are marking products with date cooked/prepped. Observed a few containers marked "12-8" that PIC identified as made yesterday. EHS explained that first day of prep counts towards 7 day limit, these products made on 12-1 should be marked 12-1 to 12-7. CDI- date labels changed during inspection. EHS suggested that facility marks products with both the date cooked/prepped and date that product will expire, to avoid any further confusion. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cauliflower soup and queso dip stored in large volume plastic containers in the walk in cooler. Products were thickly packed into large volume plastic containers. Through conversation with PIC, products were placed in walk in cooler with lid tightly covering products before products had cooled to 41F or below. PIC was aware of proper cooling methods including using an ice bath with active stirring, PIC stated he will look into purchasing ice wands to help facilitate proper cooling. CDI- products that were improperly cooled were voluntarily discarded, EHS spoke with PIC and employees about proper cooling methods. PIC stated that facility will utilize ice baths with active stirring and will use smaller portion sizes for cooling in the future. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to outside propped open during inspection. Ensure door stays tightly closed to protect outer openings from insect or rodent entry. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep surfaces during inspection. Ensure wet wiping cloths are stored in sanitizer between uses. |
|
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 several bus tubs and metal containers on the clean dish shelving wet stacked together. Ensure equipment and utensils are air dried before stacking together. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on the bottom of walk in cooler door ripping and peeling from frame. PIC stated that the repair man is scheduled to come today to replace gaskets. |