|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 a written policy regarding the response and cleanup of vomit/diarrheal events. CDI - Establishment e-mailed sample policy to use. REPEAT. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 3 paper towel dispensers were jammed during inspection and not dispensing paper towels. Paper towels shall be available at each hand washing sink. CDI - PIC fixed dispensers. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Handle of scoop laying in lettuce in sandwich cooler. Utensils shall be stored with handles not contacting the food. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans and plastic containers were stacked up while still wet. Utensils shall be air dried prior to stacking. Allow adequate time for utensils to air dry. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Doors to upright cooler have torn gaskets. Replace torn gaskets. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Buildup present on flour bin. Additional cleaning necessary inside refrigeration units and on sides of cooking equipment. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. REPEAT. *Improvement from last inspection so only half credit taken. |