|
5
|
1
|
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 No written procedures present for vomiting or diarrhea cleanup present during the inspection. A email showing procedures was sent along with inspection. -REPEAT VIOLATION- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
One handwashing sink on display case prep line was missing. CDI-EHS provided handwashing signage. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed foods on TPHC hot line without time marking to indicate when food was removed from temperature control or time that food shall be discarded after 4 hours. PIC in meat department had notebook where times were marked but hadn’t been kept up to date. EHS recommended that facility uses dry erase marker on glass display doors to indicate 4 hour time period for hot hold display case. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of mixed vegetables stored in crates directly on floor of walk in cooler. -REPEAT VIOLATION-
Raw meat in meat display case was stored under equipment leak dripping from condensation line.
Observed large metal pots of pork lard stored on floor in back cooking area. CDI-Pots removed from floor and placed on table. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored underneath prep table not in sanitizer solution. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed line from drip tray in top of meat display case in disrepair and leaking onto food. PIC is ordering a new drip line for unit and food was removed from contamination. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Cleaning needed along display case drip line in top of case above food. Observed mold buildup and residue. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leak under 3 compartment sink. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed dumpster missing drain plug. |