|
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 vomit poster on site, they have the plan. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce over RTE ranch and pickles, and washed produce. CDI-PIC changed order and put the stickers where they should go |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marninara and cheese sauce below 135F in the hotwell, double stacked. CDI-PIC said they had been made 1 hr ago, items were reheated to 172F-175F. |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed both prpe units not holding food at 41F or below. PIC realized one hadn't been turned on and the other one they were not sure. EHS observed several items on the bar above 41F. PIC is going to use time temporarily and they turned the switch on-unit went down to 36 air and the other one has not moved. PIC set a timer and will send EHS pictures of product being discarded tonight. PIC is going to removed some of the pads used on the ice salad bar and see if that help the temps-food is on time temporarily VR REQUIRED 2/20/2022 |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed unpackaged salmon, with ice bags on top, in a cold drawer. The bags were to go bags and not food contact bags. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. They have a microwave out, prep unit cooler is down, 1 prep unit is down and they are not using, 1 reach in is down and they are not using. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout facility. |