|
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 written vomit and diarrheal plan available in facility. CDI by education. EHS emailed PIC 2017 food code documents. - 0 - |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P Observed employee wash gloved hands in prep sink without soap or water for less than 10 seconds. CDI - Employee gloves removed. Hands washed for at least 20 seconds at hand sink with soap, water, and were dried without recontamination.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink. CDI - Hands rewashed at hand sink. - 0 - |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash gloved hands in prep sink without soap or water for less than 10 seconds. CDI - Employee gloves removed. Hands washed for at least 20 seconds at hand sink with soap, water, and were dried without recontamination. - REPEAT - 3 - |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed foods held on time taken out of temperature control at 11am, but marked for 11:30 (time service starts). CDI - Discussed items are required to be marked once they are taken out of temperature control. All times changed to 11. - 1.5 - |
|
39
|
2
|
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 containers of oil stored on floor in storage room. Observed box of vegetables stored on floor in back of kitchen. Observed pot of broth stored on floor in walk in cooler. - REPEAT - 2 - |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in cooler not self closing/ self latching. Repair cooler door to where it self closes and self latches. - 0 - |