|
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
No written procedures, CDI- Given. 0 Points since first inspection since 10/1 |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Cheese in drawers recorded at 48F, CDI- Placed on TPHC |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Time not set for TPHC for fries. CDI- Timer set REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use.
Mop not stored for air drying. |