|
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 diarrhea plan available inside of facility. CDI by education. Vomit and diarrhea plan emailed to PIC. - 0 - |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC handle hot dog and hamburger buns with bare hands. CDI - All buns voluntarily discarded. PIC washed hands and donned gloves before handling food items. - 2 - |
|
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 Observed cheese and tomato in prep top holding at 43F. Ambient air temp of unit 38F. PIC noted prep top had been open for service recently. CDI - Lid closed. Items reached 41F within 30 minutes. - 1.5 - |
|
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 few food employees without hair restraints. - 0 - |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on cutting board. Store wiping cloths in sanitizer containers once wet. - 0 - |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored on floor in back room. CDI - PIC picked up items off of floor. - REPEAT - 0.5 - |