|
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. Observed no written procedures. CDI, EHS educated PIC on new requirement. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beans and cheese filling, pork and cheese filling, cut cabbage, salsa roja, salsa verde, marinated raw beef, and marinated raw chicken cold holding above 41F. PIC states cut cabbage was prepared yesterday, proteins were thawed out this morning, filling was cooked this morning, and salsas were prepared 30 minutes before the inspection. CDI, cut cabbage discarded, items placed in freezer. EHS reiterated to PIC that facility is PROHIBITED from cooling due to insufficient equipment. EHS explained to PIC that if facility is observed cooling permit action may be taken. Verification required. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed burnt light bulbs at vent hood. Need repaired/replaced. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no back flow device at mop sink. Verification required. |