|
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. Written procedures for vomiting or diarrheal response not available. CDI: EHS provided a copy. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can be stored in front of hand sink upon entry for inspection and the hot water knob on the faucet was inoperable. CDI: PIC moved trash can. PIC was able to remove hot water knob from faucet and adjust it with a wrench. Employee's can turn the breaker switch off and on to use hand sink. PIC stated new faucet fixtures have been ordered and sink should be repaired within a couple of days.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 soiled sponges being stored at hand sink behind faucet fixtures. CDI: PIC removed sponges. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed pizza peels being used that had not been cleaned in 5 days. Clean pizza peels at least daily when in use. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer without a label. CDI: PIC labeled bottle. |