|
3
|
1
|
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 For more information on employee health policy please visit: http://meck.co/FoodSafety Observed new summer staff without knowledge of reportable illnesses, symptoms and exposure. CDI - PIC educated staff about employee health during inspection. -1- |
|
5
|
0.50
|
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 For more information please visit: http://meck.co/FoodSafety Observed no written procedure for cleanup of vomiting and diarrheal events. CDI - PIC contacted Administrator to obtain information from Emergency Response Plan regarding cleanup for keeping in facility. Copy placed on Disaster Management clipboard for future incidents. -.5- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef for stock stored directly above RTE carrots, onions and other RTE foods on walk in cooler shelf. Per PIC, these items are all going to be ingredients for stock. CDI - PIC educated about proper storage order. Food storage order corrected. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on splash guard inside ice machine near dining room. Clean often enough to prevent buildup. -0- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go trays stored on top of cook line with food contact surface facing up and whisks stored in container with food contact surface facing up for selection. Protect food contact surfaces from contamination during storage. -.5- |