|
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 no written plan for vomit and diarrhea events on site. CDI: EHS provided PICs with a link to the state plan via email today. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed carrots stored over ready to eat items on the speed rack in the walk in. CDI: Carrots relocated. Food underneath was packaged in ziploc bags. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many scoops and utensils stored as clean with food debris and build up on them. CDI: Utensils were properly washed, rinsed, and sanitized. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed DDBSA sanitizer coming out of dispenser above 700ppm. CDI: Solution was diluted and verified with test strips. PIC phoned ECOlab while EHS was on site and they will be making a visit to ensure product is properly diluted when coming out of the dispenser.EHS discussed with and demonstrated to PIC how to properly dilute and verify concentration with test strips. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket in the kitchen at 0ppm DDBSA. CDI: Bucket refilled to proper concentration. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed scoops and other utensils stored in buckets with food debris and one with water build up. CDI: Utensils cleaned. |
|
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 no max/min thermometer on site for testing coffee bar machine. CDI: EHS provided PIC with information as to what is required for this thermometer. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust accumulation on AC vents and tiles throughout kitchen. |