|
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 Observed no vomit/ diarrhea plan. CDI- EHS sent plan to PIC. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink near the dish pit. CDI- Paper towels placed at the dish pit. |
|
18
|
3
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken par cooked in the walk in cooler. EHS stated to PIC during last inspection that chicken was NOT to be par cooked unless approval and procedures were gained through the MCHD environmental health division. PIC did not contact EHS for the procedures, chicken was fully cooked instead. EHS asked about chicken in the cooler as of 03/03/2022. PIC stated employees were not supposed to par cook chicken. PIC does not have procedures or approval. CDI- Chicken fully cooked. EHS stated if PIC wants to use the par cooking process contact EHS for guidelines and prepare cooling logs for the meats that are par cooked. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed ham, beef, salami and other meat chub opened without a date mark. PIC stated items were opened on Tuesday. CDI- All items discarded. EHS stressed the importance of date marking items and throwing out expired items. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of spices without labels. |