|
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 no written procedures. CDI, EHS educated PIC on new requirement. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer stored as clean. CDI, item Washed/Rinse/Sanitized during inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed rise in temperature for salad while cooling. Employee states water was added to prevent the lettuce from turning brown. CDI, lettuce drained and reduced to smaller portions to cool. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa cold holding above 41F. PIC states salsa was made an hour ago. CDI, item relocated to walk in to cool. |
|
33
|
1
|
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 lettuce cooling in covered container filled with water. CDI, water drained in reduced to smaller portions and uncovered. EHS educated employee on cooling methods and monitoring temperature while cooling. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
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 buckets of potatoes and chicken soup stored on floor at walk in cooler. Observed raw beef stored on floor after being marinated. CDI, items relocated and stored 6 inches above the floor. |
|
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 burnt out light bulb at vent hood. Need repaired. |