|
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 vomiting and diarrhea cleanup poster available but not complete procedures. CDI, Sample procedures emailed to PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed dishwasher handle soiled equipment at dish machine then proceed to handle clean equipment. CDI, employee washed hands.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee handle inside of container containing raw chicken with raw chicken residues then handle RTE salt. CDI, to remove gloves and wash hands. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored over RTE food in walk in cooler. Vr to ensure proper storage order.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed same gloves used to handle container of raw animal food and then handle RTE food. CDI, employee removed gloves and washed hands. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
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 ambient air temperature of prep cooler at 47 degrees F and door left open. Observed walk in cooler maintaining foods between 45-48 degrees F in front walk in cooler and between 42-44 degrees F in back walk in cooler. CDI, Prep cooler placed on TPHC. TPHC procedure completed while on-site. CDI,. Foods in front walk in cooler unit greater than 4 days between 46-48 such as cheese voluntarily discarded and TCS foods recently placed in unit were relocated to back walk in cooler. Operator contacted maintenance who is scheduled for calibration of cooler. Adjustment made to thermostat while present and observed foods in back drop in temperature. Long term compliance visit needed to ensure walk in cooler calibrated and TCS foods maintained at 41 degrees F and below. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed prep unit and walk in cooler not maintaining TCS foods at required temperature. See cold holding violation. Vr required. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tong handles for raw chicken stored in direct contact with raw chicken. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed stone guacamole container that was not smooth and easily cleanable used as food contact surface. CDI, operator changed to bowl that was smooth, nonabsorbant and easily cleanable. |