|
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 Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided educational poster, written procedures and education on the updates to the 2017 Food Code. -0 points |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (B) Wash hands after using the toilet room.- P Observed food employee leave restroom without washing hands. CDI - EHS informed PIC and went over when food employees must wash their hands. PIC had employee wash hands before returning to cook line. - 2 points |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 chlorine sanitizer at dish machine. PIC placed service call during inspection and dish machine was serviced. Chlorine sanitizer was min 50 ppm by end of inspection. -1.5 points |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo, lettuce and boiled eggs holding in prep unit near cheese melting oven holding between 44F - 47F. Date marks showed food was prepared prior to the inspection. CDI - PIC placed items in WIC to cool quickly. EHS recommended having unit serviced to ensure proper holding temperatures. -1.5 points
Note: EHS provided PIC with TPHC form to determine if it may be useful for TCS items in prep unit near cheese melting oven. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 dust build up on wires hanging over prep units in kitchen area. Increase frequency of cleaning. -0.5 points |