|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
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 Vomit & Diarrhea clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hashbrowns holding between 125-129 F in hot holding grab & go station. PIC stated that the products were placed into unit an hour prior to inspection. CDI - PIC re-heated to 165 F. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed severely torn gasket at WIC door near bathrooms. Facility using lock as a method to fasten door, however, door unable to fully close due to the gasket condition. PIC stated that a work order has been placed. Replacement needed. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed no backflow device installed at can wash. 3-day VR REQUIRED. |