|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 No procedures available on site. Food establishment shall work on their cleaning procedure. Use health department provided guide lines to help. |
|
15
|
3
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Foods shall be stored according to their final cook temperatures and separated in a manner that does not allow for cross contamination. Observed raw foods inside of reach in unit not stacked according to final cook temperature. CDI- Raw beef was stored below raw chicken. Foods were reorganized during the inspection properly by PIC. |
|
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 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 salsa inside of prep unit not cooled after being cupped and stacked too high. CDI- Salsa was moved to reach in unit to fully cool by PIC. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches in dry storage area and in front of reach in unit main kictchen. Ensure that pests are being removed regularly to prevent attraction of other pests. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be effectively air dried. Upon arrival, observed waitress using napkins to dry silverware. Allow for silverware to be effectively air dried. Observed some wet bus containers tightly stacked on clean side of dish area.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer drying some dishes with a dry cloth during the inspection. Ensure that team members are allowing dishes to air dry by pyramid stacking. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken and missing tiles in multiple areas. |