|
5
|
0.50
|
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. Facility did not have vomiting and diarrheal procedures at time of inspection. CDI- Inspector provided procedures. |
|
9
|
4
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed food employee cutting fruit with bare hands. CDI- Employee was educated, washed hands, and put on gloves. Repeat (full points) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Observed corn on the cob that was held below 135 F. CDI- four ear of corn were denatured and discarded. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee not wearing hair restraint while preparing food. CDI- employee put on hair restraint. -zero- |