|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 PIC states establishment does not have vomit/diarrhea clean up policy. CDI - Establishment e-mailed sample policy to use. REPEAT |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. -P |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 10-15 plastic tubs used for blanched fries had grease and fry residue on them and were stored as clean. Utensils shall be cleaned to sight and touch. CDI - Tubs taken to 3-compartment sink to be washed. Moved down to half credit as establishment is now washing in-use utensils every 4 hours compared to last inspection. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Lettuce, cut tomatoes, turkey, ham and corned beef in sandwich coolers did not have date marks and were prepared yesterday. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. CDI - Dates placed on items by PIC. 0 pts. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 Blanched fries were not marked with time. Follow TPHC procedures for using time instead of temperature for blanched fries. Place time on chart as specified by plan. CDI - PIC put time on chart. REPEAT |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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. Disposable drink cups stored unprotected beside cash register. Leave plastic sleeve on cups to prevent potential contamination of rims of cups. REPEAT |
|
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. Torn gaskets present on 3-door reach-in cooler. Caulking is peeling between 3-compartment sink and prep sink. Replace torn gaskets and caulk between 3-compartment sink and prep sink. 0 pts. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. Food debris in bottoms of coolers throughout establishment. Shelves have grease buildup on them. Sides of equipment have grease buildup on them. Clean these areas more frequently. REPEAT |