|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed health policy does not address exposure and required reporting of exposures for non-typhoidal salmonella. CDI: EHS provided PIC with an updated copy of the employee health policy. |
|
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 vomit and diarrhea plan on site during inspection. CDI: EHS emailed PIC a link to the state plan and explained requirements. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed kitchen dish machine testing at 0ppm chlorine. Stock chemical solution was diluted. CDI: Stock solution was replaced and machine was primed. Machine tested at 50ppm. Observed bar dish machine at 0ppm chlorine. CDI: Dish machine was restarted and primed and then tested at 200ppm chlorine. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half stored in beer coolers behind the bar above 41F. CDI: Half and half voluntarily discarded. REPEAT VIOLATION Significant improvements made on monitoring and temperature control from previous inspections. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 2 squeeze bottles of liquids at the fry station with no labels. CDI: PIC identified them as water and oil. Bottles labeled. |
|
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. Observed gaskets on refrigeration equipment throughout kitchen to be torn and damaged. Replace as needed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some dust build up on ceiling tiles around air vents in the kitchen. Ensure more frequent cleaning. |