|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 given to and reviewed with PIC. -0 points- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sink behind steam table. CDI - PIC placed handwashing signage at handwashing sink during inspection. -REPEAT- -1 point- |
|
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 chicken salad at serving line with a temperature of 56F. PIC stated that chicken salad is removed from refrigeration, used to make sandwiches, and then chicken salad sandwiches are placed at serving table without temperature control. All items are discarded at end of lunch service which lasts from 12:00PM to 12:45PM. CDI - PIC placed chicken salad on TPHC. TPHC procedures were reviewed with PIC and a TPHC template was reviewed with and given to PIC. -1.5 points- |
|
39
|
0
|
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 prepacked foods stored on floor in walk in freezer. CDI - Food packages were moved to nearby shelving. -0 points- |
|
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 employee handling clean equipment and utensils while not wearing a hair restraint. -0 points- |