|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 sample procedures and educated PIC on requirements of the 2017 Food Code. REPEAT -0.5 points |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. -C Observed no hand wash sign at handsink at end of cook line. CDI - EHS provided PIC with hand wash sign. -1 points |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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 pre-cooked sausage not meet cooling rate in prep top unit. Cooling rate was 0.025. Sausage was prepped before inspection started. CDI - PIC placed sausage in cooler to cool down quickly. -0 points |
|
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 large portion of pre-cooked sausage in prep top unit without being cooled to 41F. CDI - PIC placed sausage in RIC to cool quickly. EHS recommended cooling food to 41F before placing in prep top units. -0.5 |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -C Observed 2 storage bins of spices that had faded labels and could not be read. Storage bind are located near the dish machine. CDI - PIC relabeled containers of spices. -1 points |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -C Observed tongs handle stored in raw shrimp. CDI - PIC removed tongs and EHS educated PIC on keeping the handle of utensils above the food. -0 points |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. -C Observed middle RIC on cook line out of service. PIC stated a work order has been placed for the part and they are awaiting arrival. -0.5 points |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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 drink in the RIC unsegregated from customer food. CDI - PIC discarded drink. EHS educated PIC on having designated areas to keep employee food. REPEAT -1 points |