|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired serve safe certification during inspection. - 1 - |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed ~20 ROPed bags of refried beans, Korean BBQ sauce, black beans, rice, and mango habanero sauce with dates and times on 3/26. Items must be opened within 48hrs if ROPed without a HACCP. CDI - ROP bags cut open. - 1 -
* EHS working with facility on HACCP plan to keep items ROPed for 7 days * |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few metal pans wet stacked at dish drying station. - 0 - |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer capable of testing hot water sanitization in high temp dish machine. Facility had switched machine from chemical sanitization mode to high temp sanitization mode. CDI - EHS discussed need to purchase high temp max/min thermometer capable of testing dish machine.
* Points at 0. EHS did not mention this new rule to PIC last inspection due to it being on chemical sanitization mode* |