|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF. No PIC or CFPM on site at start of inspection. CDI-PIC who is also CFPM arrived within 15 minutes of inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility using 4 hour time stamps for fried immitation Krab, fried sweet potatoes, and fried sweet potato garnish but did not have time procedures for items. CDI- PIC documented these items on facilities TPHC procedure form. |
|
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 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 facility cooling items in seafood display cooler and low boy such as tuna, steak, and crab while tightly wrapped as well as items being cooled in prep coolers while tightly wrapped such as chopped lettuce and tempura shrimp. PIC stated items were placed into units to cool around 12pm. CDI-REHS provided eduction on not cooling items in display coolers, low boys, and prep coolers due to those units not being capable of cooling TCS food items and also provided education on not covering items while cooling for rapid air flow. PIC removed plastic wrap and placed all items in cooling into the WIC for rapid cooling. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
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 items in walk in cooler above facility food items and mixed in with facility food items. Designate an area for employee food below and separate from facility food items. |