|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage present at either front of house hand sink. Signs provided during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 small reach in line cooler holding TCS foods above 41f including Gorgonzola cheese, shredded cabbage blend, and cream. See chart. CDI - items relocated to WIC to chill back to 41f. REPEAT |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed beverage pitchers stored immediately adjacent to hand sink at beverage area. Visible splash from handwashing present on exterior areas of pitchers. Relocate pitchers away from the hand sink area or provide a physical barrier to protect from contamination. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed used wet wiping cloth laying on equipment surface in back of house. Once used, place soiled wiping cloths in sanitizer solution if they will be used again or remove to soiled linen. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various cutting boards with heavy wear/cuts no longer smooth and easily cleanable. Repair or replace. |
|
49
|
0
|
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 buildup on some shelving, sides of some equipment, and on fan covers in use throughout kitchen area. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Lighting inside WIC insufficient. Flooring/food storage not visible with current light level. Staff must use lantern style flashlight to see when working inside WIC. Provide additional lighting. |