|
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; Written procedures provided on biohazard kit but not posted for easy access. CDI. Handout was given to PIC during inspection. Zero point deduction. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P; Observed containers of pizza sauce and ranch lacking the time the items were removed from temperature control. CDI. EHS allowed PIC to print start time on both items. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tomato sauce being prepared on dry rack of 3 compartment sink underneath quaternary ammonia sanitizer. CDI. Food was removed from area to prevent possibility of contamination. Zero point deduction. |