|
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 plan for vomit & diarrhea cleanup. CDI: EHS provided copy of vomit plan via email. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar hand sink. CDI: Food employee provided soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. CDI: Food employee provided paper towels. |
|
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 rice, hot dogs, and sliced cheese being held above 41F in Coke cooler near ovens. Product with various prep dates. Ambient temp of unit 37F. Restricted air flow due to amount of insert pans stored in unit. CDI: Education provided and PIC voluntarily discarded product. Observed quinoa, spring mix, and raw chicken being held above 41F in Coke cooler near salad station. Product with various prep dates. Ambient temp of unit 36F. Restricted air flow due to amount of insert pans stored in unit. CDI: Education provided and PIC voluntarily discarded product. Observed mashed potatoes being held above 41F in walk-in cooler. Product prepared 06/22/22. CDI: PIC voluntarily discarded. |