|
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 Establishment does not have vomit/diarrheal event clean up policy. CDI - Establishment emailed sample policy to use. 0 pts. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 1 hand washing sink did not have paper towels at beginning of inspection. CDI - PIC refilled dispenser. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean plastic containers were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT // 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Some clean towels were stored on the floor in the upstairs storage area. Store clean linen at least 6 inches off the floor. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Old sandwich cooler and other equipment in behind restaurant. Remove these items so they do not become a pest harborage. // 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some bags of trash in dumpster enclosure outside of dumpster. Increase frequency of trash pick up or acquire a larger dumpster so trash bags do not have to be placed outside dumpster. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 3 employee cell phones were observed on back prep table at start of inspection. Do not store employee personal items on food preparation surfaces. |