|
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 vomit and diarrheal plan available inside of facility during inspection. CDI by education. PIC was emailed copy of 2017 food code documents. - 0 - |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two branding rods stored inside of hand sink next to grill. CDI - Branding rods removed. - 1 - |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed reduced oxygen packaged salmon and tuna still inside of reduced oxygen packaged environment inside of grill drawer. CDI by discussion with PIC. Violation part of 2017 food code. Discussed removing reduced oxygen packaged fish from packaging during thawing + storage. - 0 - |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few boxes of food stored on floor inside of walk in cooler. - REPEAT - 1 - |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic scoop stored inside of spice container at cook line. CDI - Scoop removed. - 0.5 - |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee yogurt stored on top shelf in walk in cooler, above facility food items. Observed employee speaker stored on prep top at cook line. Maintain all employee items on bottom shelving, not above any facility food items or equipment. - REPEAT - 0.5 - |