|
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. CDI by education of PIC. Written procedures provided to establishment during inspection. 0 point deduction. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee prepare raw fish and place into fryer, remove soiled gloves, assist customer at front register, and then return and handle utensils and cooked food without washing hands. CDI - EHS directed employee to wash hands after working with raw fish or doing other tasks and before handling cooked/ready to eat foods or clean utensils. Hands washed. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. At beginning of inspection, observed clams in front case with shellstock tag dated 2/18/22 and two open partially used bags of clams in WIC, one bag with shellstock tag dated 2/4/22 and another without shellstock tag. PIC unable to locate missing tag in bag of clams during inspection, however, insisted that the clams in front case with tag dated 2/18/22 were from the bag with the missing tag. CDI - Tag placed with clams. REPEAT - Full 3 point deduction
EHS discussed with PIC in depth during previous inspection requirements for maintaining shellstock tags with products in both storage and in use. EHS also provided requirements in writing on previous inspection and discussed again during verification visit after last inspection. PIC is a certified food protection manager with the knowledge necessary to maintain tags within the operation in compliance, however, maintaining shellstock tags as required has been found to be out of compliance on at least the last 3 inspections. Continued non-compliance with the requirements for maintaining shellstock tags may result in permit action. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed bags of raw shrimp thawing in standing water in buckets near sink. CDI - shrimp removed to cooler for storage. Do not thaw in standing water. Thaw frozen items in the cooler, under flowing water less than 70f, or as part of the cooking process (if applicable). |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of frozen food items stored directly on floor in WIF. Store food at least 6 inches off of floor. REPEAT
3-305.14 Food Preparation (C). Observed buckets of shrimp thawing on floor at 3 part sink. Do not allow food to sit on floor during preparation. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusty areas on interior areas of bulk ice machine bin. Observed rusty shelving in WIC. REPEAT |