|
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 Observed no written procedures. CDI, EHS educated PIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed sanitizing temperature of dish machine at 134F. PIC states facility is aware of problem and have contacted manufacturer for repair. PIC contacted separate technician to repair equipment. EHS advised PIC to use single use utensils until equipment is repaired. CDI, technician arrived and repaired equipment by end of inspection. Observed sanitizing temperature at 164F.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed concentration at 0ppm at 3 compartment sink. CDI, concentration adjusted, observed 100ppm. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw meat thawing in still water. CDI, items placed under running water at prep sink. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee stacking utensils without drying. CDI, items removed to air dry. |