|
22
|
3
|
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 rice, pork ribs, steaks, and chicken breast that were stored above 41 F. Rice and Chicken breast were in cooler since last night. PIC stated that chicken breast and steaks were in another walk-in cooler where prep was being done. Last two items were out of temperature for less than two hours. CDI- Two containers of rice and one container of pork ribs were denatured and discarded into the trash. The steaks and chicken breast were placed in walk-in cooler and allowed to further cool. REPEAT (full points). |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies along the serving line in kitchen area. Observed a live roach crawling on the floor near the ice machine. PIC stated that pest control came last week to perform a treatment. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed aluminum foil that was lining the equipment in the kitchen area. PIC stated that the foil is changed every night. Suggestion was given to write the date on the foil to ensure change is being done. -zero- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair the drain at dump sink in the bar area. |
|
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. Clean dust and grease from hood screens in kitchen area. Clean splash from exterior of fryers, grills, microwaves, and refrigeration units in kitchen area. REPEAT (half points) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace damaged ceiling tiles above prep area in kitchen area.
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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling in kitchen area. |