|
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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: Educated and provided PIC with a template plan to have implemented. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed containers of oysters inside pastry cooler without tags. CDI: tag was brought in from office and kept with oysters. Informed PIC to keep tags with oysters until last one is used. Observed date last shellstock was used was not written on tags. CDI: discussion with PIC to provide dates on tags that last batch was used. Very limited shellstock is being served. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw oysters in container stored above cooked U8 shrimp inside pastry cooler. CDI: storage order was corrected. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed pimento cheese made Saturday and portioned cooked chicken without a date mark inside cold production WIC. CDI: by discarding product. Observed no date on short ribs and incorrect date on aujus and marinara sauce that was made yesterday. CDI: dated properly. Observed tenderloin inside pastry WIC without a date that was made yesterday. CDI: properly dated. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION:
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 pans of deli sliced turkey meat inside meat production cooler at 51F that were cooling and wrapped tightly in plastic wrap. Facility has shown much improvement on cooling methods. All other food wrapped in plastic was at correct temperature. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed cornmeal, bbq spice mix, and salt & pepper container not labeled inside dry storage room. CDI: products labeled. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT VIOLATION:
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed 18 & 22 quart food containers with stickers remaining stored at dish machine area. No air drying issues on this inspection No points taken due to nature of the violation. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
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 18 & 22 quart food containers stored with cracks and stained inside. Observed small chips on outside of ceramic service bowls. |