|
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 Observed establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided a hard copy of the state’s example written procedures. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P Observed one wait staff employee that does handle food items turn off faucet wile contaminating their hands. CDI- EHS educated employee on when to wash and proper washing procedures. EHS observed employee properly wash their hands and turn off faucet with a clean barrier. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed in-house ranch made with buttermilk not date marked in make stations. EHS did observe the bulk containers and individual portions of ranch date marked in walk-in refrigerator. CDI- EHS explained date mark label shall follow all cold TCS food items from walk-in refrigerator to make stations. PIC placed date mark label on ranch held in make station. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 slices of romaine lettuce and two metal pans of cut cherries tomatoes cooling tightly covered in make station units. All products were prepared the late morning of 12-3. CDI- PIC voluntarily moved all three items to walk-in refrigerator to cool to 41F or below. EHS observed all items reach proper temperature within approved cooling parameters. REPEAT. EHS and PIC discussed proper cooling methods and parameters which the establishment has improved on since their previously inspection. |