|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
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; Procedure not provided during inspection. CDI. Handout given to PIC. Zero point deduction. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P; Observed sausage, shredded cheese, roasted veggies, cabbage and sauces cold holding above 41 F in prep top unit (see temperature chart). CDI. Foods were relocated to a working unit in order to cool to 41 F. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed screen open during inspection. No pests were observed at this time so no point deduction today. |