|
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; Procedures not provided during inspection. CDI. Handout given to PIC. |
|
10
|
1
|
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 hand sink stacked full of single use items (cups, utensils, etc.). CDI. Items were relocated during inspection. |
|
15
|
1.50
|
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 raw pork stored above tortillas in prep cooler. No visible contamination observed. CDI. Foods were re-arranged during inspection. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P; Observed cooked spicy pork reheating in the steam table for less than 1 hour. Spoke to PIC regarding proper reheating procedures since unit is not designed to reheat foods. CDI. Pork was reheated on the stove top to temperatures exceeding 165 F upon request. |
|
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; Observed black beans in steam table below 135 F, see temperature chart. CDI. Beans were reheated to temperatures above 165 F during inspection. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf; Observed raw chicken thawing at room temperature in 3 compartment sink. Chicken was still noted at temperatures below 41 F. CDI. Chicken was relocated to cooler to properly thaw. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wet wiping cloth stored out of the sanitizer bucket. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep cooler with stickers still on rind. Please ensure all produce is thoroughly washed in commissary prior to operation. |