|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A -C) & (E)Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed Employee Health policy incomplete and did not include restriction, exposure, and reporting back to work procedures. CDI: educated the PIC and provided website to obtain updated Employee Health acknowledgment form. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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/diarrhea events. CDI - educated and provided the PIC with website to obtain written procedures. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from back handsink. CDI: towels were provided.
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at back handsink. CDI: soap was provided. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in red buckets with cloths at 50ppm. CDI: sanitizer was dumped and refilled with proper concentration. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
REPEAT VIOLATION:
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer for testing sanitizing temperatures in high temp dish machine. Facilities that use a high-temperature dishmachine as the method of sanitizing food contact surfaces must provide an irreversible registering temperature indicator for measuring the utensil surface temperature. This testing method should ensure that the surface of the utensil reaches at least 160ºF. CDI: Recommended testing methods include Temperature labels or maximum registering thermometer/plate. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION:
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. Observed food debris, spillage, and residues in reach in coolers especially at bottom of stand-up sandwich cooler in back of kitchen. Recommend higher frequency and more thorough cleaning. |