|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with no CFPM on site. EHS provided contact information for servsafe classes. REPEAT. |
|
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 newly adopted food code. EHS provided MCHD physical handout. CDI- EHS emailed information including an example plan. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods at customer topping station unit holding above 41F, see temperature chart. PIC stated that unit was at proper temperature this morning when it was loaded with fresh product, provided temperature log. PIC stated it is standard practice for managers to check temperatures of units each morning when getting set up. EHS observed temperature log being consistently filled out daily, saw the temperature at 5am this morning was 38F. PIC believes unit rose in temperature because customers accidentally leave it open sometimes. CDI- salsa, slaw, hot dogs and sausages were brought to walk in cooler to rapidly chill. EHS confirmed that unit was dropping in temperature when PIC taped door shut to ensure no one is leaving unit open. |
|
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 walk in cooler and condiment station reach in that were damaged, splitting. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on walk in cooler in need of cleaning. REPEAT. Note: points not escalated due to improvement, this was the only non food contact surface in need of cleaning during inspection. |