|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up water pitcher in hand sink. CDI: Employee was redirected and informed of hand sink use limitations. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili hot holding in steam well with temperature lower than 135F. PIC stated that the chili was finished reheating and was now hot holding before EHS took first temp. CDI: PIC voluntarily discarded chili.
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 . |
|
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 Observed raw burger patties over stacked in CH rail with the top portion showing temperatures above 41F. Bottom half of stacked patties were 41F or below. REPEAT. CDI: PIC took top half of raw burger patties to WIC to quickly cool to 41F or below. Ambient temperature of cooler was 36F.
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 . |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed PIC with artificial, painted nails grab top half of stacked raw burger patties with no gloves. CDI: PIC washed hands and donned gloves. |
|
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 buildup of food reside, debris, and grease on exterior and interior nonfood contact surfaces of equipment throughout facility. Clean and increase cleaning frequency to maintain clean. REPEAT: points not increased due to improvements since last visit. |