|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 procedures for vomiting and diarrheal events. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee washing dishes only place washed and rinsed equipment in the sanitizer for a couple seconds. CDI - PIC corrected the employee and provided education. Equipment was placed in the sanitizer for the appropriate amount of contact time. |
|
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 rice in the hot holding cabinet at 118F. CDI - PIC voluntarily discarded and found that the cabinet needed more water in the steam well. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep top cooler. Sanitizer in the buckets were less than 200 ppm of quat. CDI - PIC remade the sanitizer. |