|
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 Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided guidance documents and educated PIC on requirements of the 2017 Food Code. -0 points |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed raw potato skin in HS near fryer station when inspection started. CDI - Potato was removed and EHS reminded PIC handsinks are for handwashing only. -0 points |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-cooked Dungeness crab, pre-cooked sausage, pre-cooked hush puppies and raw scallops holding between 43F-46F in prep top unit. PIC stated items are pulled from WIC and sometimes sit out as prep units are filled in the morning. CDI - PIC placed ice on all items and cooled to 41 in 30 minutes. REPEAT -1.5 points |
|
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 For more information on date marking please visit: http://meck.co/FoodSafety Observed pre-cooked sausage, pre-cooked dungeness crab, pre-cooked hushpuppies, marinara sauce, boiled eggs, imitation crab meat and crawfish with no date marks. The flip top and front of prep units have dates and times that are hard to follow. CDI - EHS discussed several options for date marking systems including, placing stickers on packages of RTE items when package is opened and placing stickers on bins of food as they are prepared. All items were properly dated during the inspection. REPEAT -3 points |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -C Observed flour buildup on fryer, splash wall behind fryer and hood filters. CDI - PIC has service scheduled to clean hood filters 12/19/21. Increase frequency of cleaning to avoid buildup. -0 points |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -C Observed employee food in the WIC unsegregated from customer food. CDI - PIC placed food in designated area for employees in WIC. -0.5 points |