|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
No |
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 vomiting and diarrhea cleanup kit present or instructions for carrying out cleanup. Ensure that food establishment get a vomiting diarrhea plan in order to carry out cleanup with avoiding of possibility of Hepatitis A spread. |
|
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 no single use paper towels present in hand washing sink area upon arrival to the inspection. Paper towels provided during the inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris, greasy film, and labels left attached to pans stored clean on air drying shelves. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Foods kept for subsequent days shall be date marked for 7 days with the date prepared being the first day. Observed a number of foods with outdated labels left attached. Foods were discarded during the inspection. |
|
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. Observed single service items such as clam shell trays and sauce cups stored open-ended during the inspection. CDI- Clam shell trays and sauce cups were both inverted to prevent possible contamination from occurring. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up left attached to cooking equipment such fryer sides, air drying shelving, carts, wok area, and gasket channels. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout the facility in need of additional cleaning, mainly behind main wok equipment and walk in cooler. Walls needed additional cleaning inside of the can wash area. |