|
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. Observed facility without the vomiting/diarrheal clean up procedures. CDI- Vomit or Diarrhea cleanup Poster provided at the time of inspection. -0 pts- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed employee washed hands and turn off the faucet knobs with bare hands. Then proceed to complete with the paperwork. CDI- proper hand washing procedure discussed with PIC when preparing food. Hands washing signs provided at the time of inspection. -0 pts- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no soap available at one of the hand washing sink and no paper towels available at the other hand washing sink. ENSURE TO PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIME. CDI- Soap and paper towels provided at the time of inspection. -1 pts- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer solution at the 3 compartments sink with the concentration of 0.00 ppm at the time of inspection. CDI- PIC corrected the concentration and will ensure it maintains the correct strength when using to sanitize dishes.
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed 1 high temp dishwasher machine is not working properly and the temperature measure below 160F minimum required. Observed the other high temp dishwasher machine is currently out of order (VERIFICATION NEEDED WITHIN 3 DAYS- 3/23/2023) PIC will contact the company to fix the issues and will notify EHS with updates. At the meantime, All dishes will be hand wash, rinse, sanitize at 3 comp sinks. Also PIC will discuss with the central jail, if all dirty dishes can be washed there before send back to this facility. -1.5 pts- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans on the speed rack near the 3 compartments sink. Need to air dry them before stacking them up. -0.5 pts- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 3 blast chillers and 2 high temp dishwashers are out of order right now. At the current time, the facility is only using one blast chiller and utilize the WIF to help cooling foods. Dishwashers will be fixed ASAP. -0 pts- |