|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer solution bottle and solution in 3 compartments sinks read at 0.00 ppm. There is no Quaternary Ammonium or Chlorine solution in the facility to make sanitizer solution for sanitizing food contact surfaces. The facility needs to obtain either types of solution for sanitizing purposes. VERIFICATION NEEDED within 3 days (3/4/2023) to ensure facility has proper sanitizing solution when cleaning dishes at the 3 compartment sinks and sanitizing food/non food contact surfaces in the kitchen. -3 pts- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 items (2 jars of gravy, 2 containers of macaroni salad, hotdog) in stand up refrigerator without date making. CDI- PIC volunteer discarded items at the time of inspection. Date marking discussed with PIC. -1.5 pts- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left opened when not in used. Keep doors closed when not use to prevent insect or rodents harborage. -0 pts- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee’s foods mixed in and stored next to patient’s foods in stand up refrigerator. Recommend to have a designated area in the fridge for employees items as way to minimize cross contamination. -0 pts- |