|
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: No written procedures. CDI- sent approved procedure document via email. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety: Covered macaroni dropped 1 degree F in an hour during cooling process. CDI- uncovered and moved to blast chiller. |
|
23
|
1.50
|
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: Cooked ribs and chicken from previous day not date marked. CDI- allowed to date with previous day’s date. |
|
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: Found macaroni pasta cooling covered in WIC. CDI- PIC uncovered and moved to blast chiller. |
|
50
|
1
|
Hot & cold water available; adequate pressure |
Yes |
Yes
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf: MFU was in use for Door Dash service. Water was not turned on upon entry. CDI- PIC was able to provide water to hand sink by turning on generator. |