|
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 - Vomit and diarrhea clean up kit available, but no written procedures for responding to vomiting and diarrheal events available at time of inspection. Since this is the establishments first inspection since the new food code was adopted, no point deduction. CDI - EHS educated PIC on need for such a plan and provided copies of written procedures and educational poster. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - REPEAT - Observed label and/or residue on an entire stack of clear plastic containers (10-15) stored clean. CDI - EHS educated PIC and food employee washing dishes on need for scrubbing dishes prior to sending them through the dish machine. PIC placed containers by the 3 compartment sink to be cleaned and sanitized again. - VR - Verification required within 10 days.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - PIC stated in use utensils and transfer bowls were only cleaned and sanitized twice a day during operating hours of 11am-9pm. CDI - EHS educated PIC on need to clean these surfaces at least every 4 hours. PIC stated they would increase cleaning frequency to three times a day to be within the required 4 hour time frame. All utensils were exchanged for new, clean utensils. |
|
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. - REPEAT - Observed employee hand drying plastic container lids with cloth. CDI - EHS educated PIC and employee on need to air dry dishes after being cleaned and sanitized. Employee placed lids by 3 compartment sink to be cleaned and sanitized again.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed utensils (serving spoons, spatula, scoops, etc.) stored food contact surface up. Store utensils with handle up to prevent contamination to food contact surface. CDI - PIC inverted all utensils. |
|
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 single service items (bowls and lids) stored outside of their original protective package and not inverted or covered. CDI - EHS educated PIC on need to have these inverted or covered to prevent contamination. PIC inverted items. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
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 buildup of food residue and debris in reach in freezer and pull out coolers under prep area. Increase cleaning frequency to prevent buildup. |