|
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 procedure for vomiting and diarrheal events. EHS educated PIC and provided documents. |
|
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 sausages in the flip unit that were above 41F. Sausages were over stacked in the containers causing the ones on top to be above temperature. Container was refilled with sausages before EHS arrival. CDI-sausages were portioned out and one container of sausages from the top was put back into the WIC to cool down. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen steak on a cart that was sitting in the middle of the kitchen. EHS explained to PIC the procedures for thawing foods. CDI-Steak was put into the WIC. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some cutting boards with deep cuts and slices in them that are not easily cleaned. REPEAT |