|
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 Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided education on the requirements of the 2017 Food Code and provided guidance documents. -0 points |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. -C Observed employee food stored in dish machine area. CDI - PIC had employee move food to designated area and wash hands. -0 points |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed 0 ppm chlorine sanitizer at the dish machine. PIC placed call to have unit serviced. A VR is REQUIRED no later than 02/11/2022 to verify facility is in compliance. REPEAT -3 points |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 roasted red peppers cooling in prep top near fryers with no change in temperature in 30 minutes. CDI - PIC placed item in WIC to cool quickly. REPEAT -1.5 points
NOTE: Points no escalated due to this being the only item found not properly cooling. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 roasted red peppers cooling in prep top unit. Cooling did not meet correct parameters and items were taken to WIC to further cool. EHS discussed cooling food in WIC before placing into prep units to ensure proper cooling. REPEAT -1 points |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed dishes wet nested in dish area. CDI - PIC separated dishes and allowed o further dry. REPEAT -0.5 points |