|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed employees with limited knowledge of foodborne illnesses, symptoms, and when to report required symptoms. Observed no employee health signage in establishment but reviewed an employee health attestation used during onboarding of new employees. CDI - Employees were corrected through instruction and employee health signage was given to PIC to post in establishment. -1 point-
For more information on employee health policy, please visit: http://meck.co/FoodSafety |
|
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
Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -0 points-
For more information please visit: http://meck.co/FoodSafety |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed utensils being stored on handles of ovens with food contact surfaces making contact with unsanitized portions of equipment. Store utensils in a manner that prevents contamination. -0 points- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at prep line with deep gouges and staining. Replace, flip to unused side, or resurface cutting boards. -0 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of dust, debris, and residues on shelving and equipment vent covers in kitchen area. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points- |