|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
REPEAT VIOLATION:
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Employee Health Policy does not include Salmonella (nontyphodial). CDI - Educated and provided the PIC with website link to obtain an updated Employee Health acknowledgement form to properly inform food employees. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
REPEAT VIOLATION:
2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting & diarrheal events. CDI - Educated and provided the PIC with the website link to obtain the template plan to be implemented. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed hibachi chicken and brown rice not date marked inside walk-in cooler that was made yesterday. CDI: properly dated by PIC. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed cleaner in spray bottle not labeled and bucket of sanitizer not labeled. CDI: properly labeled during the inspection. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wiping cloths on prep surfaces in kitchen while not in use. CDI: wiping cloths removed and stored in sanitizer. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Provide additional cleaning to remove grease build-up/dust/residue left attached to surfaces such as fryers, shelving at cook station below steam wells, speed rack by WIC, small fan on back prep table, and outsides of squeeze bottles at cook station area. |