|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
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 written cleanup procedures for vomiting or diarrheal events. CDI, information emailed to PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Observed food employee handling raw chicken remove glove on hand then proceed to handle clean bowl and RTE package of French fries. Observed food employee relocate garbage can then handle clean equipment without washing hands. CDI by instruction to ensure hands washed after contamination. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - Observed chicken breading used to bread fish, CDI, separate containers to be provided to prevent cross contamination and contamination from food allergen. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Obsered chicken overstacked in prep cooler between 44-45 degrees. Observed potatoe salad, cole slaw and house made tarter sauce cold held above 41 in display case. Ambient air temperature of case measured 50 degrees F. CDI, foods relocated to rapidly cool in WIF. Visit needed to ensure long term compliance and calibration of front prep cooler. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers - Observed container of degreaser not labeled. CDI, operator labeled bottle. |
|
33
|
0.50
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed gumbo cooling in deep container in prep refrigerator. CDI, gumbo transferred to shallow uncovered container and relocated to WIF. Proper cooling methods discussed with PIC. |