|
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 facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to new food code. CDI- EHS emailed information including an example plan and poster. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few products in the walk in cooler with no covering, including cooked penne pasta, chicken wings and meatballs. EHS explained that no lids is encouraged during the cooling process, but products must be covered once they have been fully cooled. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Observed a few products with no date mark during inspection, including penne, spaghetti and linguine noodles. Facility uses a sheet with dry erase markers to mark products on doors of reach in units, PIC stated that dry erase markers have been fading and are not able to properly label sheets. PIC stated he will look into getting new markers or coming up with a new date marking system for this area. Observed products at pizza flip top not dated, PIC stated products are left in unit overnight and was not aware the date must follow the product from the larger stock in the walk in cooler. CDI- products dated during inspection, as PIC was able to identify dates from larger stock in walk in cooler. REPEAT.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed facility dating products using the discard date as a date mark. When asked, PIC stated that products are dated for 7 days and the date on the product is the discard date. EHS observed products (ground beef) cooked today marked 11/4/21, exceeding the 7 day limit. EHS explained to PIC that first day of prep counts towards the 7 day window. CDI- products re-labeled during inspection. PIC stated he will start telling employees to mark for 6 days to avoid any confusion. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of spices and salt mixes without a label. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several pizza boxes with plastic covering on stored on the ground in the kitchen. Observed a cardboard box of to-go containers stored on the floor during inspection. PIC stated products were just delivered and employees did not have opportunity to put them up, EHS confirmed with invoice. CDI- products moved to dry storage shelving. Ensure all of these products are kept at least 6 inches off the floor. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. Facility uses a high temperature sanitization dish machine and does not have an irreversible registering temperature indicator. CDI- EHS discussed requirement with PIC, showed examples, PIC is aware of the appropriate equipment to be in compliance. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on walk in cooler with black buildup, in need of cleaning. |