|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf PIC during inspection did not have a Certified Food Protection Manager certification, could not answer questions about the employee health policy or sanitizer requirements for the dish machine. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC during inspection stated no one at the facility has a certified food protection manager certification. -1 points |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety PIC during inspection was not aware of an employee health policy but stated employees do have to sign a document about symptoms upon hire. CDI - EHS provided PIC with a written policy document to keep on file. -0 points |
|
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 PIC was not aware of the establishment having a vomit/diarrhea clean up plan. CDI - EHS educated PIC on the requirements under the 2017 Food Code and provided guidance documents to keep on file. -0 points |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at HS near 3-comp. CDI - PIC provided soap. -0 points |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed 0 ppm concentration of chlorine sanitizer at dish machine. PIC was unable to troubleshoot and placed call for work order. Dish machine is not to be used until it is fixed and PIC will use 3-comp sink for washing, rinsing and sanitizing multi-use utensils. PIC will hand mix sanitizer in 3-comp until dish machine is operational. A VR is REQUIRED no later than 12/11 to confirm dish machine has been fixed and dispensing sanitizer at proper concentration. -1.5 points
4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -C Observed minor buildup ice machine near coffee machines. Increase frequency of cleaning to avoid buildup. -0 points |
|
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 sliced turkey and ham in the rear RIC with no date marks. PIC stated whole packs of sliced meats will be used daily but may keep them for several days depending on volume of customers. CDI - PIC added date marks to sliced meats. EHS discussed the requirement for dating TCS foods if kept more than 24 hrs. -0 points |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
Yes |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -C Observed scuffed floors in kitchen and serving areas. Monitor and repaint as needed. -0.5 points |