|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
Repeat: 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 PIC without certification. |
|
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. CDI, EHS educated PIC. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales and chicken hot holding below 135F. CDI, items reheated to 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo, queso fresco, raw pork, green salsa, and salsa habanero cold holding above 41F. PIC states reach in cooler was opened and closed a lot before inspection. Observed salsa in back of reach in at 41F or below. PIC states chorizo was made yesterday and raw pork was cut 3 hours ago. Observed batch of chorizo below 41F at walk in cooler. PIC states queso fresco was cut yesterday as well and left in display overnight. Observed internal temperature of unit at 39F. CDI, chorizo and queso fresco discarded by PIC. Salsa and raw pork placed in walk in to cool. |
|
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 on date marking please visit: http://meck.co/FoodSafety Observed no date mark on salsa’s, tamales, and stuffed peppers. PIC states salsa’s and tamales were made 2 days ago and peppers were made yesterday. CDI, items date marked. |