|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P) Ensure that teams members are aware of their duties to report food borne illnesses to upper level management as these illnesses are transmissible through food. Team members do not have to recall from memory, but will be required to be able to locate information. Handout provided didn’t acknowledge the 6 food borne illness. An email was provided during the inspection. |
|
5
|
0.50
|
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 No written procedures available on hand for food establishment. Manager will follow up with upper level management to obtain written procedures for bodily fluid cleanup. CDI- A copy was emailed during the inspection. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Continue to work with team members about washing hands after engaging in activities that contaminate them. Observed an employee use a cell phone with no hand wash in between working with food. CDI- Employee was educated by person in charge. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall; be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Recommend pyramid stacking to allow proper air flow. |