|
5
|
0.50
|
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 PIC unable to provide written procedures cleaning for vomit/diarrhea events. CDI - EHS provided PIC with educational poster and emailed written procedures. REPEAT -0.5 points |
|
15
|
1.50
|
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 chicken stored above unwashed cabbage and green peppers. CDI - PIC corrected storage order. EHS provided storage order guides to PIC and education. -1.5 points |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken wings in prep top unit holding at 42F. PIC placed wings in RIC to cool down quickly. -1.5 points |
|
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 2 pans of over stacked chicken wings in prep top unit. CDI - PIC split 2 pans into 4 and allowed over stacked chicken to cool down in RIC. -0.5 points |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in freezer not functioning properly and needs repair. Facility is not using freezer and has purchased a chest freezer to keep frozen food. Discussion with PIC to have walk-in freezer repaired or obtain another piece of commercial equipment that has shelving to properly store food items. REPEAT -0.5 points |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. -C General cleaning needed to remove grease build up and soil residue behind fryers and grill. Increase frequency of cleaning. -0 points |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -C Observed grease build-up on floors and walls near fryers and grills. Increase frequency of cleaning. -0 points |