|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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 EHS educated PIC and provided poster and template for vomiting and diarrheal events. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in deli area that was blocked with a cart and had a container inside of it. CDI-container was removed and cart was moved from in front of hand sink. Hand sinks may only be used for hand washing. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed packaged and covered Mac and cheese made in-house cooling in the WIC. The meal had been prepared this morning and put into the WIC. CDI-lids were removed from the container and moved to blast chiller to allow them to quickly cool down. |