|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
5 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. CDI- EHS emailed information including an example plan and poster. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products in salad prep unit (see temperature chart) holding above 41F. Through discussion with PIC, facility leaves all products in unit overnight, PIC was unaware of any issues with unit. PIC stated he believed unit was holding at proper temperature during temp checks this morning, did not have temperature log available to show EHS. PIC stated that facility had turned off unit during period when facility was closed for Christmas, EHS observed back of unit where fans blow cold air iced up. EHS found that right side of unit was holding products at 41F or below, while left side and reach in portion of unit was unable to maintain food at 41F or below. Ambient temperature in unit ranged from 46F to 52F when EHS left thermometer in unit. All TCS products out of temperature (turkey, ham, chicken, spinach, blue cheese, parmesan cheese) were voluntarily discarded from unit, as products had been out of temperature for more than 4 hours. All products in temperature (tomatoes, lettuce) were brought to walk in cooler to maintain proper temperature. Salad prep unit was completely emptied during inspection, PIC stated they will remove salad items from menu today. PIC stated that district manager is on the way to facility and will be calling for repair, repair should occur today. Facility will not use salad prep unit until unit is fixed and holding TCS foods at 41F or below. VR by 1/1/22 to ensure unit is properly functioning. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in salad prep unit. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
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 a few squeeze bottles on prep line with no label. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of olives on the ground next to prep table. Observed buckets of pickles on the ground in the walk in cooler. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed a halved avocado contacting the outer skin of an unwashed avocado (still had sticker on outside). Wash vegetables prior to use. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic containers wet stacked on shelving near 3 compartment sink. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed soufflé plastic containers stored on the ground next to prep table. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles with damage in kitchen, cracking and missing tile in areas. Observed floors in need of grouting throughout kitchen. REPEAT. |