|
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 clean up plan or poster. No points taken today due to this being the first inspection since the 2017 FC adoption. 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 |
No
|
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 Observe food employee BHC parmesan cheese and put it on top of a RTE calzone. CDI-EHS intervened and explained problem, food employee voluntarily discarded calzone and discarded the top half of the parmesan. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham at 56F in the prep unit, food employee said it was prepped this morning and is in use because it was low. CDI-PIC put product in the freezer and chilled it to 41F by the end of inspection. No points taken due to it being one product. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of low grout throughout kitchen.
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. Obserevd walls, floors and drains by the dishwasher area in need of cleaning. |