|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC unaware of TPHC requirements, facility procedures. PIC not monitoring date marking of Mozz cheese and cut fruit. PIC not ensuring testing devices for sanitizer and high temp dish machine are present or where they are stored. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
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. PIC on-site during time of inspection did not have a food protection manager certification. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Found hand soap at prep sink and at 3-comp sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at a hand sink in kitchen. CDI- supplied towels. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Mozzarella cheese not date marked. CDI- voluntarily discarded. Cut fruit, opened today not date marked. Staff stated containers are carried over to next day if all product is not consumed same day. CDI- allowed to date fruit with 11/11. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf: Staff not sure if TPHC is being used. Staff not familiar with written procedures or where to find them. Found written procedures on refrigerator door. Procedures not being followed; no logs or time stamps on food on breakfast buffet. Food is held on TPHC for breakfast service 6:30-9:30 am. Allowed to keep food on buffet, as staff confirmed discard of all food every day at 9:30 am. Return visit within 10 days to check procedures are being followed and are clear.
, |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Dry cereals in bulk dispensers do not lists of allergens present. Return visit within 10 days.
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No quat test strips available to test sanitizer concentration at 3 comp sink. Return visit required. |