|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment while reheating and thawing were occurring. -1 point- |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
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 Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and given to PIC. -REPEAT- -0 points- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed water at all handwashing sinks unable to reach at least 100F. Water temperatures ranged between 80F and 90F. Restore 100F water to all handwashing sinks. -0 points- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed sheet trays used to hot hold fried chicken stored in hot box from prior day's service with food debris, oils, and residue build up. PIC placed sheet trays at three compartment sink to be washed, rinsed, and sanitized. -0 points- |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed liquid eggs, deli turkey, and cooked chicken breast in reach in cooler without date marking. PIC stated that all items were prepared/opened two days prior. CDI - PIC date marked items. -REPEAT- -3 points- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Sterno fuel cans stored among bag of raw onions and single service paper plates. CDI - Sterno fuel cans were moved to designated chemical storage area away from food, equipment and utensils. -0 points- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ground beef being thawing under running water with a water temperature of 79F. Approved thawing methods include thawing during the cooking process, thawing under refrigeration, and thawing completely submerged under running water with a water temperature of 70F or less. CDI - PIC removed ground beef from thawing and began preparation process. -0 points- |