|
5
|
1
|
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 No written procedures provided at the facility for carrying out bodily fluids clean up plan.CDI- REHS provided a copy of written procedures to PIC. -REPEAT VIOLATION- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed max temperature of water at front of house hand sink at 81F. Adjust temperature to ensure a minimum of 100F at front hand sink. CDI-PIC adjusted temperature to 110F |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed in use 3 compartment sink with sanitizer at 3 compartment sink at 0ppm. CDI-PIC was able to manually add sanitizer to 3 compartment sink and adjusted levels to 100ppm and PIC also stated that dish machine is used as their method of sanitizing and they use 3 compartment sink for pre washing. PIC will contact operator to adjust sanitizer dispenser at 3 compartment sink. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed refried beans in walk in cooler not meeting cooling rate (see temperature chart). Beans were prepared yesterday and used this morning in todays prep and placed back into walk in cooler to cool back to 41F. CDI-PIC placed beans in freezer to rapidly cool. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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
Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: storing foods in broken down smaller portions. Ice baths, or stir wands. Observed large container of refried beans cooling in walk in cooler with plastic wrap over beans. CDI-PIC removed plastic wrap to allow for rapid cooling. -REPEAT VIOLATION- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket channels in some reach in units. Replace torn gasket channels to maintain tight seals. -REPEAT VIOLATION- |
|
49
|
0
|
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 dried food debris and grease of reach in cooler, prep cooler, walk in cooler, and microwave handles and openings. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needing of floors throughout facility. -REPEAT VIOLATION- |