|
2
|
0
|
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 Observed PIC without certification today. -REPEAT- Observed pic without documentation of being certified in food protection manager course. PIC has only until 2/12/22 to obtain certification point deduction will occur next inspection without it. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - REPEAT- For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employees unaware of their responsibility to report any illnesses. And PIC unable to discuss all parts of health policy. CDI - PIC given 2017 Employee Health policy today via email. NOTE: PIC was able to provide health policy by end of inspection. |
|
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 Observed no written plan for vomiting and diarrheal cleanup. CDI - EHS educated PIC and sent example written plan via email. NOTE: PIC was able to print documentation during the inspection. |
|
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 PIC fill cup in handsink. CDI- Education provided on use of hand sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed meat grinder soiled and stored clean according to PIC. CDI- PIC moved item to 3-comp sink to be properly cleaned prior to next use. |
|
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 butter at 118F. CDI- PIC voluntarily discarded item. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
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 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety - Observed a majority of TCS RTE foods with no date. A VR will occur within 3 days to ensure date marking system is implemented correctly in the facility. PIC back dated items. NOTE: items shall not be kept, next inspection further corrective action will occur. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several wooden spoons extremely burnt and damaged. Observed blade and plastic of robocube damaged and pealing. CDI- PIC voluntarily discarded items. Observed cutting board in need of resurfacing or replacing due to deep cuts and grooves. |