|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several dishes, sauce containers, etc. stored clean with food debris present. CDI - Items moved to dish machine to be washed, rinsed, and sanitized. - 1.5 - |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed green goddess dressing cooling at a rate of 0.4F/minute. Items reached 100-92 in 20 minutes, after being in cooling for an hour. CDI - Container was in an ice bath and had a ice wand placed inside. Ice had melted around container of dressing - ice added and ice wand used to stir. Dressing reached 63F in another 20 minute period of time. - 1.5 - |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed green goddess dressing cooling at a rate of 0.4F/minute. Items reached 100-92 in 20 minutes, after being in cooling for an hour. CDI - Container was in an ice bath and had a ice wand placed inside. Ice had melted around container of dressing - ice added and ice wand used to stir. Dressing reached 63F in another 20 minute period of time. EHS recommends splitting dressing into smaller, metal containers for cooling. - 0 - |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 general cleaning needed to inside of reach in coolers throughout assembly line. Food debris build up. - REPEAT - 0.5 - |
|
55
|
0
|
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 dust buildup present on ceiling/walls above dish machine area and in upstairs server station. - 0 - |