|
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 Establishment does not have vomit/diarrhea clean up policy. Establishment does have bodily fluid clean up kit. CDI - Establishment given poster sample policy. REPEAT. 0 pts. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Blanched fries on time as a public health control had a discard time of 8:30AM at 9:30AM at had not yet been discarded. CDI - Manager stated this batch came up at 9:15AM so new time sticker was applied to pan. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee with artificial nails observed placing chicken from hot holding into to-go box with tongs. Employee was not wear gloves. Employees with artificial or painted nails must wear gloves any time working with exposed food. CDI - Employee educated. 0 pts. |
|
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. Additional cleaning needed on shelves around hot holding equipment, shelf beside fryer and lid container at drive thru. Increase cleaning frequency of these areas. REPEAT |