|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
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 - REPEAT - No vomit and diarrhea clean up plan in place at time of inspection. CDI - EHS educated PIC on need for plan and provided copies of educational poster and written procedures. Kit will be in place by next inspection. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Hot water in the 3 compartment sink in the pizza area observed holding below 110F (see temperature chart). PIC placed work order while EHS was present. Use 3 compartment sink in deli area to wash dishes until sink repaired. - VR - Verification required within 10 days to ensure proper water temperature. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT - Observed accumulation of food debris and liquid within both hot hold cabinets. Also observed food debris and buildup in reach in coolers below display cases. Increase cleaning frequency to avoid build up. |