|
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 procedures for cleaning vomit/diarrheal events. A written SOP was given to and reviewed with PIC. Post written procedures in establishment. -0 points- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a large plastic bus tub stored as clean on drying rack with build up of food residues and food splash. CDI - Bus tub was taken to three compartment sink to be washed rinsed, and sanitized. -0 points- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth stored on the side of sanitizer bucket. CDI - PIC placed wet wiping cloth back in sanitizer. -0 points- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs stored flat on drying rack with pooled water along surfaces (wet stacking). Store drying equipment and utensils in a manner that facilitates air drying. -0.5 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floor fan being used in kitchen area with build up of dust and debris. Recommend higher frequency of cleaning to prevent contamination of ready to eat foods. -0.5 points- |