|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
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. Observed no CFPM during today’s inspection. |
|
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. Observed no V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 container of rice cakes from 12/15 at 48 F inside lowboy reach-in unit. PIC states that the product had been inside unit since previous day. CDI - Product voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed rice cakes, pork dumplings and 3x containers of pork > 41 F inside lowboy reach-in units. Refer to temperature log. All products except for rice cakes were prepped prior to EHS arrival and put immediately into cold holding. CDI - PIC voluntarily discarded the rice cakes, uncovered and relocated the other items to walk-in freezer unit to cool down to 41 F or less. EHS observed temperatures began to decrease to 41 towards end of inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 tightly covered container of pork dumplings and 3x tightly covered containers of pork cooling inside of lowboy reach-in units. Food employee stated that the foods were prepared around 3:30 pm and then placed into cold units. CDI - Products uncovered and taken to walk-in freezer for rapid cooling. EHS educated employee on utilizing proper equipment for cooling methods such as facility’s walk-in cooler or walk-in freezer. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with retail items inside lowboy reach-in unit. CDI - Food removed to designated employee area. |