|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
No Points Deducted today:
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf
Asked the PIC of the new/update to the reported illnesses. Answer not known. New information emailed. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P
Observed items out of temp on the make station line (see temp chart). CDI- All items replaced. |
|
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 sliced tomatoes and lettuce in tightly covered pans that were stacked directly on top of each other in the walkin cooler. All were above 41F (refer to the temp chart). Per the PIC, they cut them this morning and they are in the cooling process. CDI- The lids and plastic was vented and the pans were removed from directly on top of each other. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
No Points Deducted:
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 containers of unlabeled oils. Label all working containers to follow the rule. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
Observed men with beards prepping food without guards. Provide beard guards to follow the rule.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
56
|
0.50
|
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 3 employee drinks stored on the counter directly beside the slicer. CDI- Removed. |