|
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: Facility unable to verify employees have been informed of their reporting responsibilities pertaining to reportable symptoms, illnesses, and exposures. PIC produced her signed agreement that was missing non-typhi salmonella. CDI- gave PIC updated Employee Health Agreement file for printing, posting, and employee sign -off. For more information on employee health policy please visit: http://meck.co/FoodSafety |
|
39
|
1
|
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: packaged food on floor outside of front counter. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf: Facility does not have a measuring device for hot water sanitization. Acquire within 10 days. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors needed, especially under equipment. Appeared to be old rodent droppings under equipment and near pest control devices. |