|
2
|
0
|
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 no CFPM. PIC will obtain the certification for next inspection. -0 pts- |
|
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 the facility has no D&V clean up procedure. CDI- D&V clean up poster provided at the time of inspection. -0 pts- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed food employee washed hand less that 10 seconds and turn off the faucet handles with bare hands. Observed food employee engaged with plumbing activity and then changed to new gloves to engage with food without hands washing. CDI- Hands washing was corrected and education was provided during the inspection. -2 pts- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed zero concentration of chemical in the dishwasher machine. PIC will have the machine in work order for repair. VERIFICATION NEEDED within 3 days (12/31/2022). -1.5 pts- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed sausage links and sausage patties are below 135F for hot holding. CDI- PIC volunteer to discards items, and replace with new. -1.5 pts- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed individual cream cheese container above 41F in customer self-serve reach in refrigerator. PIC says the unit was being opened and closed very often by customer which could caused the temp to rise up. CDI- PIC took item to chill in reach in freezer, and replace with new. -1.5 pts- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dish washer machine is not working properly as it does not able to provide or indicate the concentration of chemical or high temperature machine. Meanwhile, employees will not wash any dishes in the machine, instead all dishes will be manually wash, rinse and sanitizer in 3 compartment sinks until the machine is working properly. -0 pts- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
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
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed facility has no test strips to test the solution in 3 compartment sink, as well as test strips for chemical in the dishwasher machine. If the dish machine is the high temperature dish machine, then the facility need to obtain the correct tool to test the dish machine properly. VERIFICATION NEEDED within 10 days (1/7/2023). -0.5 pts- |