|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no PIC on site during inspection. PIC came after inspection. EHS has noticed inconsistency with training and with proper safety procedure. EHS will come back for a training with staff. |
|
9
|
4
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed the chef BHC mushrooms that were going into the prep unit. EHS observed no FE wearing gloves. CDI-EHS intervened and chef voluntarily discarded mushrooms and all employees added gloves. |
|
15
|
3
|
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 raw salmon and tuna above RTE sauces. Observed RTE chicken in front of raw beef in the prep unit. CDI-FE moved food and put cooked chicken in the back and moved raw fish to the bottom shelf.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed metal containers with egg rolls and dumplings sitting directly on top of other food items (onions, peppers) in the prep unit. The food on top was 45F. CDI-FE moved the top items into the freezer. Observed raw tuna sitting on top of a paper towel which was sitting on top of a cloth towel. CDI-FE moved tuna off the towel and into a clean container. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
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 metal containers with egg rolls and dumplings sitting directly on top of other food items (onions, peppers) in the prep unit. The food on top was 45F. CDI-FE moved the top items into the freezer. |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed windex stored over knives and table sanitizer touching liquor bottles. CDI-FE moved chemicals. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oils, ketchup, and sauces sitting directly on the floor. |