|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC at time of inspection unable to explain knowledge of food code requirements including final cook temperatures, proper sanitizing chemicals/procedures etc. Recommend for PIC and staff to watch videos on website listed above to assist with training. |
|
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. Facility does not currently have a written plan in place. CDI- template plan emailed to PIC. Print and keep on file in kitchen or food service area. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine at coffee bar area dispensing 0ppm when first tested. CDI- bottle of concentrate changed and machine primed until 50ppm observed. Points reduced due to improvement of kitchen dish machine properly functioning today. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salsa, 2% milk, skim milk and yogurts holding above 41F on breakfast buffet. CDI- All items except yogurts were discarded at end of service which is less than 4hours. Yogurts had been restocked in the last hour and therefore allowed to be relocated to 2 door refrigerator in kitchen. Time as a public health control template emailed to PIC to be completed. A follow up visit will be made to ensure procedures are completed and implemented. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of disinfectant in kitchen labeled as sanitizer. Bottles were being filled from dispenser in housekeeping area in basement. CDI- bottles removed from kitchen. PIC directed to fill spray bottles with sanitizer (quat) from dispenser at 3 compartment sink. |
|
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 Ceasar salads in display refrigerator at bar tightly covered, 48F that were made this morning. CDI- placed in 2 door reach in to cool prior to placing in display unit. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observe label missing on bulk dispenser for fruit loops. All other labels present. CDI- dispenser labeled. |
|
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. Observed some cleaning needed for walls behind counter top ovens and pizza oven. Observed dust accumulation on ceiling vent above pizza oven. |