|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
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
No serve safe certified food protection manager present during the time of the inspection. You have 210 days from permit issuance to have proof of certification before points are deducted. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF
Observed PIC unable to tell REHS the six reportable foodborne illnesses and symptoms or find poster to refer to during the inspection. PIC was guided by REHS. CDI- EHS educated PIC on the poster and recommended training for all employees. EHS also left a copy of employee health poster with person in charge. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed Barbacoa only drop 2F total in 36 mins. Observed sausage gravy only drop a total of 1F in 30 mins. Ensure that foods are using proper cooling methods to meet time parameters. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Barbacoa cooling inside of a pan in the walk in cooler in bulk amount causing the food to cool at a slower rate. Recommend cooling the Barbacoa down by spreading a thin layer on a sheet pan. CDI- Barbacoa was divided in to smaller portions during the inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed team member cooking on the front line without a beard restraint present. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep unit with labels attached. After further communication with the person in charge, it was determined avocados were not being washed prior to use. Avocados were moved to prep sink to be washed and labels removed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet metal pans tightly stacked on top of each other. Recommend food establishment start pyramid stacking dishes. |