|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 vomit and diarrhea plan not easily accessible for staff. CDI: PIC found the plan during EHS write up and has it posted in a conspicuous area in case it is needed. REPEAT VIOLATION Facility has improved as they did have a plan. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 salads in grab and go cooler holding above 41F. CDI: Product voluntarily discarded. Salads were loaded too far forward. Observed prep top cooler on the line with mushrooms and sun dried tomato hummus holding above 41F CDI: Products rapidly cooled to 41F. REPEAT VIOLATION Previous violation corrected. EHS and PIC discussed how salad unit has been operating and PIC stated that per temp checks all items are in compliance, even after lunch. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 chicken that was cut today cooling in a deep covered container in reach in part of prep top. CDI: Chicken was moved to a flat pan and cooled in reach in cooler. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility is permitted with a blast chiller for cooling. Blast chiller is currently not in working condition. PIC stated that a part has been ordered to fix it however it has not arrived. Blast chiller must be repaired as facility does not have proper equipment/space for the large amount of cooling that occurs daily. Alternatively for a temporary fix, a freezer may be emptied as used to cool the large amount of chicken and other proteins that are cooked and cooled. VERIFICATION REQUIRED to ensure that facility appropriate cooling space/equipment. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed no micro ingredients listed on “hot crab dip” in grab and go cooler. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of cups stored on floor in dry storage room near loading dock. CDI: Cups relocated to shelf. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed air vents above main prep line with heavy dust accumulation. |