|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure: Interiors of microwave significantly soiled. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Many TCS foods in prep cooler across from grill above 41.0 F. Some pans of TCS food in small refrigerator across from fryers holding above 41.0 F. CDI- all moved to walk-in freezer and walk-in cooler for chill down. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : small pans of food in prep top not date marked. Three pans of egg noodles in WIC from previous day not date marked. Cooked pork in freezer not date marked with cook date. CDI- education and allowed to date egg noodles. Small pans in prep coolers are required to be date marked with date of initial prep.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food stored on floor in walk-in freezer. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10: Food equipment shall be used in accordance with the manufacturer’s intended use. Small refrigerator across from fryers bears label on interior stating “ this equipment is intended for the storage and display of non-potentially hazardous, bottled or canned products only.” Equipment is being used for the storage of cooked chicken, which was found to be above 41.0 F today. |
|
49
|
0.50
|
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. Surfaces throughout kitchen with greasy build-up. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Ice machine is no longer in use. Meat grinder no longer in use. Remove equipment that is no longer in use in facility. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food stored on upper shelf of walk-in cooler. Designate a labeled area on a lower shelf if food is to be kept for personal use. |