|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
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 No employee present with active ANSI food protection manager certification. REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Cooked sausage, turkey, and 2 pans of tomatoes in sandwich cooler both were missing date marks. CDI - PIC stated that food was prepared yesterday so she dated them as corrective action. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf GM of hotel states that establishment uses time as a public health control but kitchen ran out of sheets. VR - Verification visit required within 3 days to check procedures and that establishment is using procedure correctly. |
|
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 1 bottle of unknown chemical at bar was not labeled. CDI - Bottle discarded. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee not wearing hair restraint, such as a hat or hair net. 0 pts. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. To-go boxes stored on shelf in the mop sink basin. Do not store single-use or single-service articles where they can be contaminated. CDI - To-go boxes moved by PIC. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Establishment has sink and surface sanitizer attached to quat sanitizer dispenser. Acquire appropriate test strips for sanitizer establishment chooses to use. Maintain the sanitizer at the right concentration. The sink and surface sanitizer was being dispensed at too high of a concentration. Ensure the sink and surface sanitizer is maintained at 704-1875 ppm lactic acid. VR - Verification required within 10 days that establishment has acquired test strips. |