|
5
|
0
|
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
Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points-
For more information please visit: http://meck.co/FoodSafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into one handwashing sink. Observed food utensil stored in second handwashing sink. CDI - Items were removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in establishment. CDI - Paper towels were bought and provided.
6-301.14 Post a handwash sign at each handsink. Observed handwashing sink with no handwashing signage. CDI - A handwashing sign was provided to PIC. -1 point- |
|
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 chicken wings, ribs, and cooked turkey hot holding at temperatures between 108F and 126F. Items were kept on stove top without temperature control. Items are held and served during lunch service. CDI - Items were placed on TPHC and PIC has been advised to hold items using proper temperature control or to use TPHC procedures. -1.5 points-
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use sanitizer bucket stored on floor. -0 points- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use food containers stored near hot water heater without covering or protection. -0.5 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Observed heavy build up of food debris, splash, and residues on cooking equipment, shelving, and inside reach in coolers. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
55
|
0.50
|
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 heavy soil, food splash, and debris on walls and floors around prep sinks, three compartment sinks, and walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 point- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed no working lights in walk in cooler. Walk in refrigeration units must have at least 10 foot candles at a distance of 30 inches above the floor. -0.5 points- |