|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 Food establishment currently does not have a plan in oplace or bodily fluids clean up kit to carry out vomiting and diarrhea cleanup. A form is attached to the inspection to help food establishment setup a plan and purchase items needed. |
|
8
|
2
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee in the middle of preparing food go to the walk in cooler to gather items and return to working on the line with food without washing hands in between. Ensure that employees are wash hands and change gloves with the changing of tasks. CDI-PIC stopped employee and made the employee rewash their hands during the inspection. Points weren't escalated due to improvement since the last inspection. COntinue to work with team members on when to wash hands. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chorizo stored above cooked beans inside of walk in unit. Ensure that items in the walk in are stored according to their final cook temperatures with ready to eat foods. CDI- PIC reorganized walk in cooler to store foods in an approved manner. |
|
20
|
1.50
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Upon arrival, observed foods refried beans, beef intestines, and beef tripe all cooling on ice on the countertop. Observed the refried beans drop 1F in 21 minutes. Observed beef intestines drop 2F in 21 minutes. Observed the beef trip drop 5F in 21 minutes. All of these items did not meet cooling. CDI- Foods were broken down in to smaller portions and placed on sheet pans to cool at a faster rate and meet cooling parameters. Observed beef tripe from yesterday at 47F that had not been handled since cooling. CDI-Food was discarded during the inspection. |
|
33
|
1
|
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 foods such as beef tripe, refried beans, and beef intestines all not meet cooling due to the processes used for cooling was an ice bath with foods tightly packed in bulk. Ensure that items are broken down in to smaller portions to cool at faster rate and placed inside of rapid cooling equipment to meet cooling parameters. CDI- Refer to cooling time and temperature violation (20). |