|
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 facility has no written vomiting and diarrhea clean up plan on site.CDI: EHS provided link to state written plan via email and explained requirements. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
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 pooled eggs stored over ready to eat pork confit in walk in. CDI: Items reorganized. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer at dish machine reading 0ppm. Bulk sanitizer container was very low and there fore causing air in the line. CDI: Sanitizer stock solution was changed. Machine would not prime properly. PIC phoned AutoChlor who was sending a tech out immediately. Tech arrived during inspection and corrected the issue. Dish machine was working at 100ppm chlorine sanitizer by end of inspection.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chute with black and pink build up. Ensure more frequent cleaning.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several stacks of pans where food contact surface had food debris/remnants as well as exteriors of pans that were nested against the food contact surfaces of pans. CDI: Pans were rewashed. REPEAT VIOLATION |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed collard greens cooling from yesterday still at 48F. CDI: Product voluntarily discarded. REPEAT VIOLATION
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 salsa verde cooling after 2 hours and 20 min in walk in (not heat treated, made from room temperature ingredients) still at 62F. CDI: Product moved to shallow hotel pan and an ice wand added to rapidly chill product. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed prep top between hot box and grill holding food items above 41F. CDI: Items were temped at 12pm and were at 41F per PIC and logs. CDI: Items were rapidly cooled in walk in cooler. No points taken due to staff implementing extra temperature checks/more frequent temperature checks from previous inspection and due to the unit being replaced within a month per management. Unit has been ordered. Facility is waiting for it to be delivered. EHS provided PIC with TPHC document to be filled out and used until new unit arrives. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing asterisk for consumer advisory on fried eggs offered undercooked as a side item and as an add-on to pancakes/waffles on the menus. CDI: Menus corrected online and paper versions. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 Observed sweet potato bisque and salsa verde cooling in deep, covered cambros in the walk in cooler. CDI: Items were moved to shallow hotel pans and left uncovered and began cooling properly. Observed collard greens in a deep, covered cambro cooling from last night. CDI: Product voluntarily discarded. Observed Mac and cheese cooling while covered in walk in. CDI: pans were uncovered. REPEAT VIOLATION |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans stored as clean. CDI: Pans rewashed. REPEAT VIOLATION Some improvement from previous violation. |