|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed bottled employee water stored on shelf above hot well at cook line. CDI - drink was discarded. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed inside produce WIC unwashed iceberg lettuce stored above ready to eat lettuce. CDI: storage order was corrected. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies inside establishment. CDI: Facility has routine pest control. Continue |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in buckets at 50ppm. CDI: buckets were dumped and refilled with proper concentration. Observed wet wiping cloths not in use stored on counter tops. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
Repeat Violation:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on shelf at lettuce prep area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeat Violation:
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed poles that hold shelving up inside dry aged meat and produce WIC cooler with paint chipping. Replace
4-501.11 Maintain equipment in good repair. Observed fryer baskets with wires breaking apart and bending. Replace |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed hot water at 3-comp sink only reaching 105F however dishes were not being manually washed at the time and were soaking. Facility dishmachine is sanitizing properly. It appears to be an issue with the mixing valve on the water heater. Service call was placed and company is on their way for repair.
VR in 10 days to ensure hot water is in complaince. |