|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No one at facility has taken or passed an ANSI accredited test. |
|
33
|
0
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed two pans of sausage patties cooling while tightly covered. CDI- pans were uncovered. -zero- |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. PIC does not have a thin probe thermometer. PIC ordered one during the inspection. VR- facility has ten days to provide thermometer. |
|
40
|
0.50
|
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 employee preparing food without a hair restraint. CDI- employee put on hair restraint. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair damaged floor in walkway of kitchen area. -zero- |