|
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 no written procedure present for vomiting and diarrhea clean up. A handout guide was emailed along with inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Hand washing signs shall be provided at each hand washing sink instructing employees to wash hands. Observed no handwashing sign at one hand washing sink. CDI- Handwashing signs provided during the inspection by REHS. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Ensure that foods inside of the walk in cooler are stored according to their final cook temperatures to prevent the risk of possible contamination of foods. Observed shelled eggs stored below raw beef. CDI- PIC reorganized foods during the inspection to prevent possible contamination. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed items above temperature threshold inside of prep units. Items include cooked wings(43-45F), ranch dressing containing buttermilk(48F) inside of squeeze bottle, crema(46F) and summer veg.(tomato based) (43F) . CDI- Items in range of 42-45F were moved to walk in cooler to cool below temperature threshold. Items above 45F were discarded during the inspection voluntarily by PIC. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk flour without label present during the inspection. CDI- Bulk container was labeled during the inspection by PIC. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked, tightly on air drying shelves. CDI- Dishes were pyramid stacked during the inspection. Observed a team member cloth drying dishes plates during the inspection. Ensure that all dishes, beside glassware for polishing are being air dried to avoid possible residue being left. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees jackets stored on paper towel dispenser and prep table for pizza dough. Ensure that employees are avoiding contamination by storing in a designated area for employee goods. |