|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portioned small salads, steak, filet mignon, sirloin and raw chicken > 41 F inside upright reach-in coolers (RIC) I & II. PIC stated that these were prepped and placed into WIC before they were brought out for today’s services; EHS observed the units actively being opened during inspection. CDI - PIC relocated items to walk-in cooler for rapid cooling. Observed the upright RIC II unable to keep temperatures < 41 F. 3-day VR REQUIRED. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 portioned shrimp sauce cooling (62 F) inside of upright reach-in cooler. PIC stated that the product was portioned an hour before inspection and then placed in this unit for tonight’s services. CDI - Products were relocated to walk-in cooler to cool down to 41 F. EHS observed temperatures reach < 41 F after 20 minutes. Points not escalated due to significant improvements from previous inspection. |
|
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 several squeeze bottles without labeling throughout premises. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C). Observed food employee not wearing a hair restraint. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-502.11(A) Maintain utensils in good repair. Observed ice build up on freezer floor.
Observed split gasket and door of lowboy reach-in unit in need of repairs. |
|
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. Observed food debris build up on lowboy reach-in gaskets at sushi station and at lowboy reach-in next to RIC. Recommend thorough and higher cleaning frequency. |