|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to and reviewed with PIC. -REPEAT- -0 points- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sink in kitchen and restroom. CDI - Handwashing signage was given to PIC to post at each handwashing sink.
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a container of shrimp stored in handwashing sink next to three compartment sink. CDI - PIC moved container of shrimp to walk in cooler. -1 point- |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing, cooking, and working with ready to eat foods while wearing wrist watches.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking food while not wearing a hair restraint. -REPEAT- -1 point- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed establishment using plywood to create shelving on speed racks. Replace with materials that are smooth and easily cleanable.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top cooler with deep gouges and staining. Replace or resurface cutting board. -REPEAT- -1 point- |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test kit in establishment. Establishment uses chlorine sanitizer for dishwashing machine. A verification is scheduled for March 14, 2022 to determine if establishment is in compliance. -REPEAT- -1 point- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. Observed non-food contact surfaces of cooking equipment (oven, fryers, flip top coolers) and shelving with build up of food residues and debris. Observed food splash and residues in reach in coolers. Recommend higher frequency and more thorough cleaning throughout establishment. -REPEAT- -1 point- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on flip top cooler. Designate and area for the storage of employee possessions away from equipment, food, and utensils. -0 points- |