|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety
Internal health policy is missing the second salmonella. I left a copy of the food employee reporting agreement on site with PIC. |
|
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
Spill kit was on site but no procedures. I emailed a copy of the plan to the PIC. Keep this on site. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken and vegetables hot holding in AltoShaam at 121-124F. Observed beef meatballs holding at front counter 131. All were pulled and reheated to 165F or above before being placed back in the hot holding. The front hot holding unit was turned up. Be sure all foods are at 135F when placing in the AltoShaam to hot hold. |
|
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 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 front cold line holding foods above 41F. These foods were stored here overnight so they were discarded and new product was brought up. This product will be utilized for 6 hours and then discarded until unit is repaired.
Observed greens display cooler holding kale, arugula, lettuce, cabbage above 41F. The backup product was moved to the walkin cooler to rapidly chill back down to 41F. The rest will be discarded within 6 hours.
Return visit required to check both units. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety
Front and back hot held roasted vegetables and falafel are set on timers for less than 4 hours. No procedures were on site. Procedures were filled out during inspection. |
|
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 pickled onions cooling in a large plastic container in sink with ice. Added some water to the ice and brought the ice bath up to the top of the food in the container. Stir frequently.
Observed rice sitting out at room temperature. Internal procedure is to allow this for 2 hours and then place in walkin cooler. This will not reach 70F within 2 hours. Ambient room temperature is above 70F. Rice was moved to walkin cooler in metal pan without lid to rapidly cool. Change internal procedures. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer was less than 150ppm Quat. All buckets were refilled to 150ppm Quat. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine test strips for dish machine have gotten wet and are no longer working. Obtain new chlorine test strips within 10 days. Verification required. |