|
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 a scraper stored on the handsink up front. Do not store items on the handsink. - CDI - PIC removed scraper. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
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 Queso hot holding below 135F (see temperature chart). Per PIC, Queso had been hot holding since the previous night. Also observed hotdogs holding at 132F in warming drawers. - CDI - PIC voluntarily discarded Queso. EHS strongly recommends placing Queso on time. TPHC form provided to PIC. PIC reheated hotdogs to 167F in microwave. |
|
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 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 chicken holding above 41F in lowboy unit. PIC stated it was likely left out during lunch rush. - CDI - PIC moved bag of chicken to reach-in freezer. EHS observed chicken reach 41F within 25 minutes. Maintain TCS items, such as chicken, in coolers when not actively in use. Do not leave out on counter. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed disinfectant spray stored on prep surface. Do not store chemicals on prep surfaces. - CDI - PIC moved disinfectant to chemical storage area in back. |
|
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. - Observed food residue and debris on the inside and outside of refrigeration units as well as on the outside of containers used to store dry goods. Increase cleaning frequency to maintain nonfood contact surfaces clean. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - REPEAT - Observed no covered receptacle in women’s bathroom. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee food items mingled with retail items in reach-in cooler. Designate an area for employee food and drinks that is separate from retail items. |