|
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 procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -0 points- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in flip top cooler holding at 48F. PIC stated that tomatoes are used within an hour. CDI - PIC has been advised to properly cool tomatoes to 41F or less in walk in cooler before placing in flip top cooler or to hold tomatoes on TPHC. TPHC procedures were reviewed and a new TPHC template will be e-mailed again to PIC. -REPEAT- -3 points- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pot of raw vegetables stored inside rinse compartment of three compartment sink beside dirty equipment and utensils. PIC has been advised to protect food from contamination and to use vegetable prep sinks for washing or thawing vegetables. CDI - Pot of raw vegetables was removed from rinse sink and taken to vegetable prep sink for preparation. -1 point- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep sliding doors closed when not in use to prevent rodent and insect infestation. -0 points- |