|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no certification. |
|
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 procedures. CDI, EHS educated PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Zatar, meat, chicken, and spinach Fatayer cold holding above 41F. PIC states items were prepared today around lunch. PIC states items are cooked fresh everyday and items are not held overnight. CDI, items placed in freezer to cool. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dish washing area. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tile at dish washing area. Observed stained ceiling tiles in bathrooms. Need repaired/replaced. |