|
5
|
0.50
|
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 PIC was unable to locate procedures for cleaning vomit/diarrhea events. CDI - EHS provided educational documents and written procedures to PIC. REPEAT -0.5 points |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mop bucket blocking hand sink near office. CDI - PIC relocated mop bucket. -0 points |
|
22
|
3
|
Proper cold holding temperatures |
No |
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 sliced tomato and diced ham in prep top unit holding at 44F in shallow prep pans. Observed cut lettuce with the top holding at 44F and the bottom holding at 41F. PIC stated food was placed in unit within ~1 hour and 15 minutes prior to inspection. CDI - PIC moved ham and tomatoes to WIC to cool down. EHS recommends using deeper prep pans with small amounts of ham and tomatoes. PIC placed top portion of lettuce in separate pan and placed in WIC to cool down. REPEAT -3 points |
|
33
|
0
|
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 overstacked lettuce in prep top unit. CDI - PIC split lettuce into 2 pans and took top portion to RIC to cool down. -0 points |