|
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 a written cleanup plan for vomit and diarrheal event. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee double gloved when touching raw burger patties, removing the outer soiled gloves and then donning on new ones without washing hands. CDI: EHS intervened and explained the importance of no double gloves and had employee wash hands. -2- |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety Observed facility's thin probe thermometer showing 10 degrees above when calibrated with EHS's thermometer. VR within 10 days to ensure facility has an accurately calibrating thermometer. -0.5- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths in chlorine sanitizer with a concentration of 0ppm. CDI: PIC added more chlorine and the concentration is now 50-100ppm. -0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. Recommend to air dry fully before stacking. REPEAT VIOLATION -1- |