|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed employee with a food handlers certificate. No CFPM present onsite. -1-
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. |
|
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. Observed no written procedures for vomit & diarrhea clean-up in facility. CDI - EHS provided Vomit & Diarrheal Written Plan and Clean-up procedures. -0-
For more information please visit: http://meck.co/FoodSafety. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed utility cart and chair blocking kitchen hand washing sink. CDI - Obstructions removed. -1-
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions at kitchen hand washing station. CDI - Station re-stocked with hand towels. -1-
6-301.14 Post a handwash sign at each handsink. Observed no hand washing guidance. CDI - EHS provided and guidance posted at hand washing station. -1- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed 3-compartment and dish machine sanitizer concentrations registering at 0 PPM quat and 0 PPM Cl during active dishwashing. It was discovered that the lines were disconnected and several parts may be missing. EHS instructed staff on how to manually make sanitizer using chlorine solution. Sanitizer at 3-compartment made and results of sanitizer registered at 50 PPM. Facility instructed to manually make sanitizer until repairs completed. ***3-DAY VERIFICATION REQUIRED FOR BOTH DISH MACHINE AND 3-COMPARTMENT SINK SANITIZER DISPENSING SYSTEMS. -1.5-
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. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed scrambled eggs and sausage to be > 41 F inside reach-in unit. Items were placed into unit at beginning of inspection. CDI - Foods relocated to reach-in freezer for rapid cooling towards < 41 F. -0-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. Observed facility to be without a thin probe thermometer. ***10-DAY VERIFICATION REQUIRED. -0.5- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no test strips available for chlorine sanitizing dish machine. EHS provided small batch to test manually prepared sanitizer concentrations. ***10-DAY VERIFICATION REQUIRED. -0.5- |