|
2
|
1
|
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 not certified food protection manager. Certified food protection management deadline of 11/22/2022 surpassed without CFPM by PIC or staff member. Demonstration of knowledge was provided via conversation with PIC. REPEAT. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed one (1) box of raw shell eggs stored above unwashed cucumbers. CDI - Storage of WIC was reoriented to prevent potential contamination. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed recently placed items within the WIC (soaking japchae noodles, kimchi container, cooked mushrooms) requiring date marks with no date marking. PIC has stated that these items are being used within 24 hours and does not anticipate holding them for multiple days. CDI - Kimchi and noodles were marked with proper dates.
Raw meat items, such as bulgogi, squid, or chicken do not require date marking. Similarly, employee items, such as tofu or personal drinks, when properly separated from food items held for resale, will not need any date marking. Raw or uncooked vegetables, like cut carrot or cucumber, are also exempt from any date mark requirements. Cut cabbage or tomato based items, however, will require date marks.
Cooked and cooled meat items, housemade kimchi (due to cut cabbage), cooked brown and white rice, or cooked japchae ingredients, like cooked noodles, cooked eggs, or cooked mushrooms, will need date marking, if they are to be held for longer than 24 hours. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) in use wiping cloths stored directly on prep table in kitchen area. CDI - wiping cloths were moved to prepared bucket of properly concentrated sanitizer. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed food elevated in WIC and dry storage area on shelving, lifted up by untreated wooden planks. Replace or seal wooden items to prevent damage due to potential spillage or moisture accumulation. |