|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Person in charge shall be a certified food protection manager having completed an ANSI accredited food handler's course for managers. No serve safe certified/ANSI accredited food protection manager present during the inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that employees are regularly washing their hands in between tasks. Observed an employee make several trips between walk in cooler and back to prepping foods without washing hands in between. CDI-Employee was educated on when to wash their hands and washed during the inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand washing sinks shall be provided with single use paper towels to carry out hand washing or an approved alternative. Observed no paper towels at hand washing sink during the inspection at two hand washing sinks. Paper towels provided during the inspection.
6-301.14 Post a handwash sign at each handsink. Hand washing signs shall be provided to notify employees to wash their hands. No hand wash sign provided in bathroom. CDI-REHS provided hand wash sign during the inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed inside of the walk in cooler beef stored below chicken. Ensure that beef is stored below chicken to prevent possible contamination from occurring. CDI- Meats were reorganized during the inspection according to their final cook temperatures. |
|
23
|
0
|
Proper date marking & disposition |
No |
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 on date marking please visit: http://meck.co/FoodSafety All tcs foods kept for subsequent days shall be properly date marked for 7 days with the day prepared being day one. Observed cheese opened Monday without any date marking present. CDI- Datemarked during the inspection by PIC |
|
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 bulk containers without label present identifying the contents of white substance. Ensure these working containers are labeled for proper identification. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors shall be kept closed to prevent possible harborage or attraction of pests. Observed dumpster doors left open during the inspection. |