|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
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 no written policy for vomit & diarrhea clean up. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to three compartment sink. CDI: PIC provided paper towels.
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink next to prep sinks filled with bowl and knife. CDI: PIC removed bowl and knife from hand sink. Observed hand sink in bar with blocked/clogged drain causing water to stand in hand sink. PIC stated work order is placed and maintenance is scheduled to arrive today, CDI: Bartender currently using dump sink as makeshift sink and using bus tub as dump sink. Additional hand sink just inside kitchen door as well. REPEAT VIOLATION. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low chlorine sanitizer at dish machine- 0ppm. CDI: PIC primed- 100ppm. Observed low QAC sanitizer in sanitizer bucket- 50ppm. CDI: PIC remade sanitizer buckets- 150ppm. REPEAT VIOLATION. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso being held below 135F in steamwell. PIC stated product prepared @10:30am. CDI: PIC added water to steam well and rapidly reheated product. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
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 gaskets throughout facility with food waste buildup. Observed vent hood filters heavily soiled above fry station. REPEAT VIOLATION. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 black buildup on wall beneath dish machine. REPEAT VIOLATION. |