|
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 Establishment does not have a vomit/diarrheal event clean-up plan. CDI - Establishment e-mailed sample policy. 0 pts. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee cup with no lid or straw stored on speed rack above food in kitchen. Do not store employee drinks where they can contaminate food, clean utensils or equipment, or single-service/single-use articles. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Large bowl of raw shrimp thawing in hand washing sink in kitchen. Hand washing sinks shall only be used for hand washing. CDI - PIC removed thawing shrimp. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken at wok measured 66F and spring rolls on speed rack measured 69F. TCS foods must held using time or temperature control. TCS foods in cold holding must measure 41F or less. CDI - Raw chicken and spring rolls moved to walk-in cooler. REPEAT |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Cooked chicken thawing under running water. Chicken temperature was 65-69F. TCS foods must not rise above 41F while thawing. CDI - Chicken moved to walk-in cooler to cool. REPEAT |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Cut mushrooms in walk-in cooler still had visible dirt in them. Beans were being cut and peeled straight out of the shipping box during inspection with no wash. Fruits and vegetables must be washed before use. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Establishment is re-using soy sauce buckets to store other foods. Single-use and single-service articles must not be reused. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket needs to be reattached on sandwich cooler door. Equipment shall be maintained in good repair. 0 pts. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Hose at mop sink has a gun attachment connected to hose. Either remove the attachment after each use, or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. REPEAT |