|
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 - REPEAT - PIC does not hold a certified food protection manager certification. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. - REPEAT - No employee health policy in place at time of inspection. - CDI - EHS discussed employee health policy with PIC. EHS provided copy of employee health policy form and educational poster to PIC. |
|
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 - REPEAT - Observed facility without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed sticker residue on dishes stacked clean. Remove sticker residue during cleaning process. - CDI - PIC moved dishes with sticker residue to 3 compartment sink to be re-washed. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . - Observed sliced American cheese, hot dogs, and buffalo chicken wraps holding above 41F in two reach in coolers (see temperature chart). PIC voluntarily discarded items. - VR - Verification required within 3 days to ensure cold holding equipment has been repaired.
Observed milk holding above 41F at milk/creamer station cooler (see temperature chart). PIC voluntarily discarded milk. EHS recommends placing milk on time and provided EHS with TPHC form. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed thermometer used for creamer/milk station to be broken and thermometers on outside of refrigeration units to be inaccurate. Replace broken thermometer and provide thermometers for inside refrigeration units to ensure temperature reading accuracy. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed residue on drink counter. Increase cleaning frequency to prevent residue accumulation. |