|
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 facility had vomit and diarrhea cleaning poster but not the full plan. CDI - EHS discussed requirements with PIC and provided the state made plan. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
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 container of raw eggs over bottles of sauces and container of cheese sauce. CDI - PIC stated the eggs were for the employees and he rearranged the storage order. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac and cheese in small container hot holding. Mac and cheese temperature ranged from 132 F to 141 F. CDI - PIC stated food is microwaved in the sealed containers before being placed in hot holding. EHS discussed stirring the mac and cheese after microwaving to ensure all parts of the food reaches the appropriate temperature. Mac and cheese containers are reheated to 178. |
|
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 Observed potato salad at 43 F and slaw at 44F in display cooler. CDI - Potato salad and slaw were portioned this morning and moved to display cooler, so potato salad and slaw were moved to freezer to cool. |