|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed soiled microwave in prep area that employee stated had not been cleaned from the previous day. CDI-Employee cleaned interior of microwave.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup in the rear ice machine. Remove baffle to clean interior. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed small containers of RTE foods in pizza prep top cooler from previous day without date marks. There was also an opened container of milk in the WIC without an open date. Open date was added to milk. VR will be completed on 2/17. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a bin containing a light colored powdered substance without a label. PIC stated it was cracker meal. Shakers containing spices and herbs were also unlabeled. CDI-Employees created labels for all working containers. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist wiping clothes from previous night stored in bucket without properly concentrated sanitizer. CDI-PIC moved clothes to area designated for dirty clothes to be laundered. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed lime buildup and debris, including a food sticker blocking spray flow, inside warewashing machine that would prevent sufficient cleaning of equipment and utensils. Increase deliming frequency or service warewashing machine to prevent contamination. |
|
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 grease buildup on sides of grills and food debris below hot holding area. |
|
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 black buildup near dishwashing station and dust buildup surrounding ventilation above the hot holding station. Observed food debris on walls throughout kitchen. Increase cleaning frequency in these areas. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee drinks stored in pizza prep reachin, above pizza dough. Observed employee jackets and phones stored directly on top of cooking pots and beside other cooking equipment. Designate a storage space for all employee items. |