|
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 vomit and diarrhea clean up plan in place at time of inspection. Due to this being the establishment's first inspection since the adoption of the new food code, no point deduction today. CDI - EHS educated PIC on need for plan and provided educational poster and written procedures. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Hot water in 3 compartment sink temped at 99F. Hot water must reach a minimum of 110F for active dishwashing. PIC placed emergency work order. EHS directed PIC to use 3 compartment sink in deli area to wash dishes until issue has been fixed. VR - Verification required within 10 days. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) – Leak pipe etc. not imminent threat - REPEAT - Leaking pipe observed under 3 compartment sink. Repair piping to prevent leaking. |