|
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 facility does not have vomiting and diarrhea plan. CDI provided information for required development of plan. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed sanitizer dispenser not working at time of inspection sanitizer in sink at 0 ppm QAC sanitizer . CDI PIC was able to repair dispenser and proper QAC sanitizer levels reached. Changed three compartment sink sanitizer basin and spray bottles in dining area and front bar area. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed smoked salmon in prep unit , mixed greens, and egg bites in walk in cooler at greater than 41 degrees. CdI moved greens and egg bites to freezer and cooled to 41 degrees or less. Observed facility shares cooler with restaurant next door and door in other facility propped open . Advised that air curtains for both facilities may be needed. Technician to check on walk in cooler contacted . Alternate refrigeration to be used until repairs can be made. 3 day verification required. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C ) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: " * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed lox and smoked salmon on menu board and written menu does not have asterisk linking to consumer advisory. Verification Required.
. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed sausage cooling at insufficient rate to meet cooling parameter due to being covered and stacked in plastic storage container. CDI demonstrated proper cooling technique by leaving one container of sausage in container and placing one container on sheet pan. It was observed that sausage on sheet pan cooled at much faster rate while sausage in container did not cool at all. Facility to switch cooling methods. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets in prep unit and reach in freezer in need of replacement. |