|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf
REHS emailed PIC the changes to the employee health policy. |
|
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
Discussed with PIC rule regarding written plan for vomiting or diarrheal event. PIC did not have a written plan. Emailed PIC vomit/diarrhea clean up plan and poster. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
6-301.11 Provide soap for handwashing at each handsink. -Pf
Water temperature at handwash sink tempted at 60F at front line. Observed no soap in soap dispenser at handsink. PIC refilled soap at handsink. CDI |