|
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 vomit and diarrheal plans available at facility. CDI by education - 2017 food code documents emailed to PIC. - 0 - |
|
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 Observed rice used to make fried rice hot holding at 124F. CDI - Item placed on TPHC for remainder of lunch service. CDI - Item added to existing TPHC form. PIC states rice is normally held in rice warmers. - 1.5 - |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several warped ceiling tiles throughout kitchen. Observed grease buildup open ceiling and walls throughout kitchen. - 0 - |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored above facility food items inside of walk in cooler and above food items throughout kitchen. CDI - Items moved. - REPEAT - 1 - |