|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 vomit kit/plan on site-only poster. No points taken today due to this being the second inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. |
|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
Yes |
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 4 pans of tomatoes and two trays of lettuce in the WIC. The trays were cracked open. PIC said the product was put in the WIC at 10am on the dot. PIC voluntarily discarded food above 41F. REPEAT. VR REQUIRED 5/22/2022. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed lettuce and tomatoes on the line at 49F, PIC said they use time but had no time stamps. PIC added time stamp. VR REQUIRED 5/22/2022. REPEAT. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 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 4 pans of tomatoes and two trays of lettuce in the WIC. The trays were cracked open, about 1 inch. Not big enough for the flow of cold air. They were supposed to be chilling in the freezer first. PIC said the product was put in the WIC at 10am on the dot. PIC voluntarily discarded food above 41F. REPEAT. VR REQUIRED 5/22/2022. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed table legs and prep table-bottom shelf, starting to rust. Brackets on the sink starting to rust. |