|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present during inspection has been certified as a Food Protection Manager. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Posted corporate health policy reporting agreement does not include non-typhi Samonella. CDI- sent updated reporting agreement to regional manager via email with instructions to update corporate agreement. Verification within 10 days. For more information on employee health policy please visit: http://meck.co/FoodSafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Observed hand washing in facility, but employees recontaminated hands at faucets after washing. CDI- discussion with PIC and hands washed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Build-up in compartments of 3-comp sink, especially middle bay. Clean every 24 hours when in use. |