|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
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. EHS observed facility PIC is not a CFPM. Facility is still within the 210 day transitional window. |
|
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. Facility is missing updated 2017 Food code employee health policy. Facility is aware of employee health policy requirements. CDI - EHS discussed policy and provided PIC with appropriate documentation. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee return from the bathroom and not wash hands before going to the fryers to pull fries. CDI - EHS asked employee to wash hands. Employee washed hands. REPEAT. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at only handsink with papertowels.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at two handsinks in kitchen and handsink in womens restroom. Observed papertowel dispenser in mens bathroom was jammed. CDI - Papertowels and soap were provided at all handsinks. REPEAT. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chicken stored in floor of WIF. Food must be stored at least 6 inches above the floor. REPEAT. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop buried in ice. Ice scoop needs to be stored with handle out of contact with ice. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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 boxes of single service items on floor. Single service items should be moved off the floor. REPEAT. |