|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with website link to obtain updated Employee Health acknowledgment form to properly inform employees. |
|
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 For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with website link to obtain template plan to have implemented. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer could not be located. Quat sanitizer coming out of dispenser had air bubble in line and was dispensing sanitizer out at 50ppm. After running through the line sanitizer became more concentrated. CDI: sanitizer had to be manually prepared to proper concentration. PIC will notify chemical company to change out bottle and hose. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot and spicy wings in individually packaged boxes in hot holding < 135F (see temp chart). CDI: wings were reheated to proper temperature. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT VIOLATION:
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without hair restraint. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed current quat test strips had gotten wet and no longer able to measure sanitizer concentration properly. CDI: test strips were provided by EHS until more can be purchased. |