|
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 at facility. CDI by education. Email sent to PIC containing 2017 food code items. - 0 - |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee handle raw burgers, change gloves, and move to handle ready to eat cheese without first washing hands. CDI - Employees hands washed.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee move from register, don gloves, then proceed to handle food items without first washing hands. CDI - Employees hands washed. - 0 -
All other instances of hand washing were good. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking hand sink in back room. CDI - Trash can removed. - REPEAT - 2 - |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed few shakers of fry seasoning without labels present. Label with common name of food items. - 0 - |