|
2
|
0
|
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 with expired food safety certification and other store leader unable to provide food safety certificate. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 vomit and diarrhea plan on site. CDI - written procedures provided during inspection. REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed no date written for various prepared TCS foods observed in the establishment which have been held longer than 24 hours including open almond milk, chicken salad, and more. CDI: Dates written on the calendar that PIC uses to record dates. Calendar must be updated when TCS foods are prepared. REPEAT |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of sanitizer with cl concentration too high - bleached out indicator on test strip. CDI - diluted to concentration less than 200 ppm. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp soiled wiping cloth laying on equipment surfaces not placed into sanitizer between uses. Once a wiping cloth has been used, either place it into sanitizer for use again or remove to soiled linen receptacle. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice wand laying directly on shelving inside of freezer with no protection. Once ice wand is clean/sanitized it must be protected in storage. REPEAT |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed no 3-comp sink in facility. Facility has copy of 2 compartment sink variance letter from state which requires process documentation to be available for wash/rinse/sanitize procedure. PIC able to describe process but no process document available as required. CDI - PIC began creating process document during inspection. REPEAT - no point escalation as establishment has obtained copy of variance letter |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 damaged to flooring covered by a mat. Floor is weak and needs to be repaired/replaced. REPEAT |