|
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 procedure for vomit and diarrhea clean up on site. CDI: EHS provided PIC with a link to the state written plan via email and explained requirements. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed black beans prepped yesterday still cooling in reach in cooler above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION Some improvement from previous inspection. Future instances of cooling violations will result in full point deduction, and possibly a risk control plan or permit action. |
|
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 juices that state “refrigerate after opening” held in prep top above 41F. CDI: Items were placed on TPHC until cooler can be repaired. See #33. Observed portioned kale slaw holding in prep top cooler above 41F. CDI: Items were voluntarily discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 several food items cooling in prep top coolers including sweet potatoes, tomatoes, lettuce and black beans. Observed sweet potatoes cooling in portioned, lidded cups. CDI: EHS and PIC discussed proper cooling methods and that any prepped items should go to the walk in cooler to cool uncovered in shallow containers to 41F and then be moved to prep tops for holding. CDI: All items except for beans were cooled. Beans voluntarily discarded. See #20.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed smoothie cooler holding items above 41F. The lowest temperature in the cooler was 45F. Cooler is necessary to operation of facility as it is the smoothie cooler. These items cannot be relocated to other areas. VERIFICATION REQUIRED. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees preparing food without effective hair restraints. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wooden cutting boards on prep top coolers damaged and no longer smooth and easily cleanable. REPEAT VIOLATION |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 smoothie cooler with heavy build up on the inside and outside. Ensure more frequent cleaning. Observed several surfaces throughout facility with sticky build up/residue. REPEAT VIOLATION |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water spigot near ice station for smoothies is leaking underneath in the cabinet. Repair plumbing. REPEAT VIOLATION |