|
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 Observed no written procedures for vomiting or diarrheal events on site. CDI-EHS has emailed written procedures to PIC. PRINT AND HAVE AVAILABLE FOR ALL FUTURE INSPECTIONS. REPEAT -.5- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken hot holding under heat lamp at less than 135F. On previous inspections, chicken was held using TPHC. PIC invested in heat lamps. CDI - PIC educated on how to keep foods hot under heat lamp. Food reheated to 185-205F.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . -1.5- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door open during entire inspection that has a magnetic closure installed that is pushing the section apart instead of sealing the door closed. -0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food storage containers above dishwashing sinks. CDI-EHS showed PIC and dishwasher how to pyramid stack containers to facilitate air drying. REPEAT -1- |