|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, Pf. - Observed PIC unable to discuss all aspects of the employee health policy. No written policy of the 2017 food code adoption required Health policy available during the inspection. CDI- Per state guidance EHS provided PIC with a new employee health policy with no point deduction to occur. |
|
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
Pf- Observed PIC unable to provide a written clean-up vomiting and diarrheal plan. CDI- Per state guidance EHS provided PIC with a written clean up vomiting and diarrheal event form. No point deduction to occur. However, if PIC can not provide documentation during the next inspection point deduction will occur. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handling phone/money and handling ready to eat food. MFU did not have running water at sinks upon arrival. CDI - temporarily pause in service due to no water. Discard of contaminated food. Water restored and employee washed hands and changed gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
Observed MFU without running water. CDI - repair service on site during inspection. |
|
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 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 cooked chicken in warmer < 135F. CDI by reheating to > 165F on grill. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf No hot water on the MFU upon arrival. CDI - water restored during inspection by service repair. |