|
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 procedures for employees to follow when responding to vomiting or diarrheal events at time of inspection. CDI - EHS emailed sample written procedures for employees to follow when responding to vomiting or diarrheal events to PIC. Written sample written procedures for employees to follow when responding to vomiting or diarrheal events will be provided in a separate visit. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed cut lettuce and sliced tomato in prep top cooler at 46F and 45F respectively. CDI - PIC placed TCS food items in ice baths for effective corrective cooling. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 container of sour cream bottles of mix used for slushes lacking a label on the bottles. EHS and PIC discussed effective labeling methods, such as affixing labels directly, labeling stations, and labeling holding places which house containers. REPEAT |