|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager on site. REPEAT |
|
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 for employees to follow when responding to vomiting or diarrheal events at time of inspection. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events. |
|
23
|
0
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened half and half cream in prep unit 2 underside with no date marking. PIC was unable to determine if half and half had been opened earlier in the day or in a previous day. CDI - PIC voluntarily disposed of half and half. EHS and PIC discussed date marking and disposition of TCS foods at length.
Note: Previous inspection marked establishment as being out of compliance via 3-501.17 for retaining TCS food (sliced turkey) longer than 7 days. This was a violation of 3-501.18, regarding the disposition of properly date marked TCS food for longer than 7 days. Due to erroneous violation citation in the previous inspection, establishment will not be marked as having repeated a violation at this time. Establishment has shown marked improvement in date marking and disposition from previous inspections. |
|
33
|
0.50
|
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 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 . Observed sliced turkey, provolone slices, cheddar slices and chicken salad cooling in the prep tops with lids on. Observed sliced tomatoes cooling in prep top with no lid, stacked on top of other covered sliced tomatoes, above the cold holding line of the unit. CDI - All items were uncovered and moved to the underside of the prep top unit for more effective cooling. EHS provided facility with cooling instructional literature. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed cinnamon sugar spice blend on dry storage rack without proper labeling. CDI - Label was affixed to working container. PIC and EHS discussed effective labeling procedures and methods. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working without effective hair restraint. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed black pepper stored in a relabeled single-service cinnamon container. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open behind locked gate at time of inspection. |