|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
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 without ServSafe certification. PIC will work on getting the certification. -1 pts- |
|
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 facility without the V&D clean up plan on site. CDI- V&D poster provided during inspection. -0 pts- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed blender for milkshake sit in the wash sink, according to PIC the blender gets clean at the end of the shift every night. Need to be cleaned and sanitized throughout the day at least every 4 hours. CDI- PIC cleaned and sanitized the blender -1.5 pts- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed buffalo chicken bite with cheese below 135F. CDI- PIC volunteer to discard items. -1.5 pts- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
REPEAT
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly at the 3 compartment sink. Point stays the same as it is not abnormal amount of flies. -1 pts- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed zero ppm of the sanitizer solution in the bucket. CDI- PIC corrected the solution into the right concentration. Observed wet dirty cloths stored in empty bucket, need to be stored and submerged in the sanitizer bucket when in used or discarded -0.5 pts- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed dirty/food build up in microwaves, refrigerators. Needs deep cleaning. -1 pts- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed the facility without high temp dish-plate thermometer. VERIFICATION NEEDED within 10 days (12/18/2022) to ensure facility obtain the item for testing sanitizing hot temp dish machine. -0.5 pts- |