|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sinks. CDI- Soap placed at sinks.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels the front handwashing sink. CDI- Paper towels placed at the sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee mixing raw chicken with gloves on, then go around touching surfaces where the teas are made. CDI- Teas discarded. Area washed, rinsed and sanitized. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 bo rounds holding below 135F on the side line. Observed macaroni beans and rice holding below 135F in the front hot well. Hot well unit was turned off. CDI- Items discarded |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler. CDI-Removed. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handling employees without head covering. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep table broken and leaning. Observed sink not pulling sanitizer. Get fixed. Facility will manually mix sanitizer and check with test strips. |
|
49
|
1
|
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 doors of walk in coolers in need of cleaning. Observed outside of tall reach in coolers in need of cleaning. Observed outside of ice machine in need of cleaning. Observed low reach in chicken cooler in need of cleaning. Observed container housing flour in need of cleaning. Observed vent above handwashing sink in need of cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed low grout throughout. Observed missing tile under chicken prep station. Tile has standing water.
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 floors throughout in need of cleaning. Observed wall at 3 comp sink in need of cleaning. |