|
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. Observed facility does not have written vomiting and diarrhea plan. CDI provided information relating to developing required plan |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility has gaps in recording temperatures twice daily as required by plan. PIC stated that facility is closed two days per week and that is why temperatures were not recorded. Advised that plans states that temperatures would be checked and recorded twice daily. PIC stated that was not a problem and he would ensure that this was being done. 10 day verification required. Repeat violation for rule number but this was a different issue. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed absorbent wooden stand for bucket to pour discarded beverages in use near dish machine . Advised to remove and switch to non absorbent stand for this bucket. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility does not have max/min thermometers for both high temperature dish machines. CDI advised PIC of new rule requiring this equipment. |