|
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/diarrhea papers on site. CDI - Emailed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Large trash barrel blocking access to handsink. CDI- Trash barrel moved. Keep access to handsink at all times. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Some foods in reach in coolers not wrapped or kept with lids on. Keep covered. REPEAT. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Many foods in WIC and flip top cooler not holding at 41F or below. PIC adjusted WIC internal thermometer and ambient dropped to 39F. All temperature abused foods discarded.
Flip top cooler # 1 was also not holding proper temp. Foods discarded, facility will use other flip top until repaired. PIC will call for maintenance on flip top cooler and to look at WIC. CDI. REPEAT. VR. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Bleach sanitizer recorded at 400 ppm. CDI- Diluted. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code.
Dry mop strings were stored on shelf above prep sink. Keep mop strings somewhere else where it is not exposed to food.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Two dented cans not segregated. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Multiple wet stacking observed. Air dry all equipment/utensils |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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.
NFCS areas in need of cleaning.
Fan in need of cleaning. |