|
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. CDI by education with PIC. Handout also provided. |
|
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 multiple pans of various flavors of chicken salad, egg salad, pasta salad etc. in top of prep unit on line holding above 41F. See temperature chart. CDI- all items removed and placed in walk in cooler/freezer to rapidly cool. Observed ambient air temp of unit 46F. PIC stated that unit was holding at 34F when she first arrived at about 11:00am. Unit did not recover during inspection. Repair of unit required as it should maintain food 41F even during operation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed prep unit holding at 46F. Unit is integral to facilities operation. Repair needed. Verification required.
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 lettuce and sliced tomato in 2 door reach in unit tightly covered and temperature not decreasing after 30 minutes. Observed pimiento cheese in top of prep unit 50F and 52F. Use walk in cooler instead of reach ins for cooling. CDI- lettuce and tomato uncovered, pimiento cheese placed in freezer to rapidly cool. |
|
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 walk in shelving in need of cleaning. |