|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy missing information referring to non-typhoidal salmonella. A updated employee health policy was e-mailed to and reviewed with PIC. -0 points- |
|
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 Observed no written procedures for vomit/diarrheal events. Written procedures were e-mailed to and reviewed with PIC. Post procedures in establishment. -0 points- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink in kitchen blocked by table holding commercial dressings. CDI - PIC removed table.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink in kitchen. CDI - PIC provided soap for handwashing. -1 point- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer bucket in kitchen with a chlorine sanitizer concentration of 0ppm. CDI - PIC added an additional cap full of chlorine bleach to sanitizer and a chlorine sanitizer concentration of 50ppm was achieved. Use sanitizer test strips to test sanitizer concentrations. -1.5 points- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 boxes of food on floor in walk in freezer. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash, debris, and residues in reach in coolers and on shelving. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and sliding doors open on dumpsters. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0.5 points- |