|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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. Facility does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-PIC educated and provided the PIC a template plan to be implemented. -REPEAT VIOLATION- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 containers of raw steak and raw hamburger meat over spaghetti noodles and RTE wings in walk in cooler CDI-PIC rearranged storage order. -REPEAT VIOLATION- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizing dish machine sanitizing solution at 0ppm and very low sanitizer in sanitizer container. PIC ran and primed dish machine numerous times and sanitizing solution stayed at 0ppm. CDI-PIC corrected sanitizer concentration to 100ppm by end of inspection. -REPEAT VIOLATION-
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried food debris. CDI-PIC placed can opener at 3 comp sink to be cleaned and sanitized. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara sauce hot holding in warmer at 120F. CDI-PIC reheated sauce on stove to 171F. |
|
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 3 containers of pasta noodles holding above 41F in the pasta flip cooler and observed diced tomatoes, chick peas, and blue cheese crumbles holding above 41 in the salad flip cooler. PIC stated noodles were placed into flip cooler from walk in an hour and a half prior and were below 41F when initially placed in flip cooler. PIC also stated that items in salad flip cooler may have been recently prepped and cooling in flip cooler. CDI-PIC moved all items to walk in freezer to rapidly cool. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping an handling food without head covering. CDI-Food employees placed on hair nets. |
|
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 coolers and gaskets with food debris specifically on door handles and openings. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dirt and food debris throughout kitchen on walls and floors. -REPET VIOLATION- |