|
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 a vomit kit and the plan on site, did not see the poster. No points taken today due to the facility having everything else needed. CDI-EHS sent an email with the information. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee cutting washed peppers with BH. CDI-EHS explained issues, they rewashed peppers in hot water and employee put on gloves. |
|
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 handsink blocked by a car in the front. CDI-PIC moved cart. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg rolls, dumplings, spring rolls all above 41F in the prep unit near the door. PIC said they cook them in the morning because they come frozen and then they put them in the WIC. EHS explained they have to cool them down or they have to keep them on time. CDI-PIC added this to the time procedures and added them to the new whiteboard. PIC is correctly using TPHC and is approved to use this procedure unless otherwise determined by a health inspector. |
|
43
|
0
|
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 one handle inside the flour. CDI-EHS took scoop out of the flour |