|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed no updated policy with current code. CDI sent updated information and have in place by next inspection. |
|
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 no written vomiting/diarrhea plan in place. CDI information sent and facility must have in place by next inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed grenadine and drink mix stored at handsink. CDI items relocated. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed sushi contractor with raw salmon and tuna without parasite letters to verify it is free from parasites. Verification required. |
|
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 unwashed scallions and herbs that was stored above RTE food. CDI items relocated.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw sausage stored above RTE food in reach in unit. CDI items relocated. |
|
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 raw shrimp that was at an action station holding at 57F, jerky bacon (thick slices of bacon that was still meaty) that was at 61F. CDI items discarded and new batches placed on time at halftime. Observed action station with dried pork held for slicing without information stating product was NONtcs and not requiring temperature control. CDI product discarded. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed sushi area that is holding sushi out on time but no written procedures or time stamps available. CDI product time stamped and TPHC procedures provided. Repeat. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed facility with action stations where sliced cured pork, cooked shrimp, pretzels, jerky, pimento cheese, and turkey bar were available for customer self service and serving without any form of protection from customers or from outside while doors opened. Action stations were recently added to gallery to accommodate seating locations for suites.
3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf. Observed pretzel/snack mix at Bar that is in an open container and a scoop inside and no other form of protection from consumers or outside contaminants. |