|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
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 procedures for employees to follow when responding to vomiting or diarrheal events. CDI EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing off gloves at handsink after working with raw food, before removing gloves, donning new pair, and continuing raw food preparation. CDI - EHS and employee discussed proper handwashing procedures: Remove gloves from hands, apply soap and wash for 20 seconds, then rinse and dry hands, turning off faucet without making barehand contact. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bottle of mild sauce and one (1) bottle of BBQ sauce in red squirt bottle2 and one (1) bin of flour with no labeling. CDI - PIC affixed labels to these items. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (fry boxes) stored in seasoning pan of prep table with exposed food contact surfaces. CDI - EHS removed boxes from seasoning pan and inverted to prevent potential contamination. |
|
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 minor buildup of grease and debris on faces of equipment. Clean as needed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 floors underneath standing equipment and tables throughout MFU with buildup of grease and food debris. Clean beneath stand in place equipment as needed. REPEAT
6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed multiple flattened cardboard boxes on floors. Per conversation with PIC, these were used to catch spilled excess oil. Utilize cleanable, non slip mats on flooring as needed. |