|
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 Facility has no written procedures for cleaning vomit/diarrhea events but does have kits avaialble. CDI - EHS provided written procedures, educational poster and discussed requirements of the 2017 Food Code. -0 points |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad mix and sliced tomatoes in prep top unit holding between 42F-44F. Salad mix was prepared yesterday and tomatoes prepared Saturday. CDI - PIC discarded salad mix and tomatoes. A discussion was had about keeping tops on containers in open air prep units to maintain cold temperatures. REPEAT -3 points |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. -C Clean exterior of equipment in the kitchen area. Observed minor residue on equipment. Increase frequency of general cleaning. REPEAT -0.5 points |
|
55
|
0
|
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. -C Clean splash walls near chicken prep unit and behind the fryers. |