MACS ON MAIN

Procedures for responding to vomiting and diarrheal events

Observed no procedures/bodily fluid kit on site.Corrective Actions: Must provide procedures/ bodily fluid kit.

Adequate hand washing facilities supplied and accessible

Observed hand sink at entrance of kitchen not labeld.Corrective Actions: Ensure all hand sinks are labeld as hand washing only.

Proper cold holding temperatures

Observed the following food items in the walk in cooler cold holding between 47F-52F for more than 6 hours: - egg wash - Gouda cheese - sliced cheddar cheese - 3 containers of pico - clam chowder soup - Canadian bacon - cooked potatoes - raw meatballs - cooked noodles Corrective Actions: Must disgard. Ensure to cold hold at 41F or below.

Time as public health control: procedures and records

Observed no time procedures/records for the butter sitting out at room temperature.Corrective Actions: Ensure to keep time logs for the butter sitting out at room temperature.

Proper cooling methods used; adequate equipment for temperature control

Observed the ambient temperature of the front of the walk in cooler at 43F.Corrective Actions: Ensure to maintenance walk in cooler to cold hold at 41F or below.

Toilet facilities: properly constructed, supplied, cleaned

Observed no covered trash can in the employee restroom.Corrective Actions: Must provide a covered trash can in employee gender neutral restroom.