|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file. |
|
16
|
0
|
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 several plastic containers with sticker adhesive residue stored as clean. CDI - PIC took items to be re-washed, rinsed & sanitized. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed egg noodles from 11/11/21 at 54 F inside lowboy reach-in cooler. CDI - PIC voluntarily discarded product. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed egg noodles (11/11/21) and cooked chicken > 41 F inside lowboy reach-in and flip top units. PIC confirmed that the egg noodles were kept inside the lowboy overnight and the cooked chicken was taken out of the walk-in cooler prior to EHS arrival. CDI - PIC voluntarily discarded the egg noodles and took the cooked chicken to the walk-in cooler for rapid cooling. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed several foods such as cut tofu, fried tofu, portioned sticky rice and tom kha soup without date marking. PIC determined that these products were from 11/11/21. CDI - PIC date marked items.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed container of cooked shrimp past 7 day date mark requirement. Date marked as 11/3/21. CDI - PIC voluntarily discarded item. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed egg noodles cooling overnight inside lowboy reach-in unit. PIC stated that the item had not been used for today’s services; EHS also observed cooked chicken filled to the brim, cooling inside of flip top unit. CDI - PIC voluntarily discarded egg noodles. PIC portioned the chicken and then relocated the product into the walk-in cooler for rapid cooling. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods such as 1x container of soy bean, 1x container of vinegar and 1x container of seasoning stored on flooring throughout the facility. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build-up inside reach-in cooler gaskets. Recommend higher and thorough cleaning frequency. |