|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC and staff unable to list the 6 foodborne diseases. CDI-PIC received documents via email from EHS. |
|
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 PIC without written procedures for clean up of vomit and diarrheal events. CDI-EHS provided procedures and documents via email. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed in use probe thermometer with dried food debris on probe as well as robo cube and parts stored clean with dried food debris. CDI-PIC removed in use probe thermometer and robo cube to be properly cleaned. |
|
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. Observed impossible meat in low boy out of cold holding temperature (see temperature chart). Food employee stated that food item was prepped and used frequently throughout the morning and may need to properly cool back down to 41F or below. Observed salad mix in prep top unit out of cold holding temperature (see temperature chart). PIC stated salad mix was prepared the day before and placed in WIC where it was held at 41F before placing in the prep top cooler at 11am. CDI-PIC had employee place impossible meat in WIC for rapid cooling and temporarily place salad mix on time as a public Health control for 4 hours and discard salad mix after the 4 hour time period has expired. EHS watched PIC discard salad mix at 3pm once the 4 hour time period had expired. -REPEAT- |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety. Observed probe thermometer 10 degrees lower than EHS thermometer. Thermometer at facility was wrapped in tape and had noticeable damage. Replace thermometer. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies throughout back kitchen area. PIC stated that they have a pest control company that comes monthly and they have mentioned the presence of small flies to the pest control company. Ensure pest control company removes presence of small flies at facility. -REPEAT- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers and bowls stacked wet on racks with other clean utensils and equipment. CDI-PIC removed all wet stacked items and placed in three compartment sink to be properly cleaned. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring throughout back kitchen area and grill area. Correct. -REPEAT- |