|
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 No vomit/diarrhea clean up policy at establishment. CDI - Establishment e-mailed sample policy to use. 0 pts. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on prep table. Do not store employee drinks where they can contaminate food. CDI - PIC discarded drink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Deli slicer starting being used at 10AM. Manager stated that they have not had the opportunity to wash, rinse and sanitize it yet at 2:15PM. Wash, rinse and sanitize the deli slicer and other in-use utensils that contact TCS foods at least every 4 hours. CDI - Deli slicer taken to 3-compartment sink to be washed during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Turkey chub, 2 chubs of ham, chub of provolone, chub of Swiss, and chub of American cheese all measured 47-51F. Air temperature of unit was 48F. Opened chubs placed on TPHC and will be discarded within 6 hours of placing in unit. Other unopened chubs of meat taken to walk-in cooler to cool. Continue using time as a public health control until the cooler has been repaired. VR - Verification visit for cooler repair required within 3 days. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Disposable lids at point of sale counter are not adequately protected against potential consumer contamination. Leave plastic sleeves on cups or acquire dispensers that protect the rims of the cups. 0 pts. |
|
49
|
1
|
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. Sides of equipment and shelves need to be cleaned throughout establishment. REPEAT |
|
50
|
1
|
Hot & cold water available; adequate pressure |
No |
Yes
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf Hand washing sink at front of establishment has little/no water pressure. VR - Verification required within 10 days that establishment has repaired hand washing sink. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Dumpster is missing lid. Contact property management company to replace dumpster. 0 pts. |