|
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 no employees on site with serve safe certification. Facility has 180 days from date or permit to obtain serve safe. - REPEAT - 0 - |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food stored above facility food items in walk in cooler. - 0.5 - |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed walk in cooler reading an ambient temperature of 51F. All TCS food items reading between 51-55F and have been in cooler less than four hours. CDI - All prepared arrangements moved to display cooler with ambient temp of 36F. All cut cantaloupe, watermelon, and honeydew moved to front prep unit with ambient temperature of 38F. Cut kale in draining container covered in ice for the rest of the day. Any left over kale to be discarded. - 1.5 -
* EHS to return tomorrow to make sure cooler has been repaired* |
|
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. Observed few shelving units with slight food debris build up. Clean as needed. - 0 - |