|
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 biohazard kit with written procedures attached. Attached procedures does not go into how to segregate spread of particles. Facility attempted to gain compliance but attached information is not sufficient. Suggest facility use procedures from the state. CDI Sent email procedures to facility. Repeat. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish over cauliflower rice in and raw beef over vegetables in walk in. CDI items relocated. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed truffle butter (2/2), marinara (3/2), speck (3/14), short ribs (3/16), carton egg whites (3/15), rice (3/14), tomato vinigarette (3/16), Tasso meat (3/15)held past 7 days. CDI items discarded. Observed pepperoni chub, pimento cheese, prosciutto, tapenade, rack of food for party prepared the day before not dated. CDI items prepared yesterday and dated. Verification required and RCP needs to be implemented. Repeat. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of degreaser and floor cleaner not labeled. CDI bottles labeled. Repeat. |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed logs for refrigeration not recorded frequently. Multiple days missing during the whole month of March. Observed VP beef in walk in without labels on each bag and only on pan holding bags. Repeat. Verification required. |
|
33
|
0
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salads that were prepped and that were covered while cooling slowing cooling process. CDI items uncovered. Observed mash cauliflower containers that was over half full cooling at a slower rate compared to pans with less than half pan of product. CDI items moved to freezer for flash cool. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed leftover food from parties meant for employee meals stored with food for service. If leftover items held over 7 days are meant for employee meal then items must be stored in a designated area for employee meal. CDI items relocated. |