|
5
|
0.50
|
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 poster in use as written vomiting and diarrheal event plan. Today, Per PIC, response is to contact Hospital EDS for cleanup. CDI - PIC added this information to MCPH plan at top in permanent marker. REPEAT -.5- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed recently used shredded cabbage, shredded cheese cooling in prep units at front cook line. Observed cooked sweet potatoes at 180F placed on speed rack directly below cooling foods. EHS educated PIC and food employees today about additional proper cooling methods. PIC stated additional training will occur with staff as a reminder of company processes. PIC also stated cooling rack will be rearranged so cooling items are stacked from bottom up to ensure items in the cooler the longest will remain below hotter foods. CONTINUED NON-COMPLIANCE MAY RESULT IN PERMIT ACTION OR A RISK CONTROL PLAN FOR COOLING AND COOLING METHODS. -1- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed out of service ovens in front cooking line and rear cooking line. Per PIC, service tickets have been submitted with a 20 wk projected wait time by service tech for parts on back order. EHS advised PIC to avoid using ovens until repaired. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on insides of cold and hot holding equipment, inside and on cabinets under dining room coffee station and on the insides of cooking equipment. Clean often enough to prevent buildup. -.5- |