|
28
|
0
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed unlabeled spray bottles of degreaser and bleach at dish area without labels. CDI - PIC had bottles labeled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed rice and collard greens cooling in deep plastic containers. Rice had only dropped one degree in 30 minutes and the collard greens had only dropped from 134 - 127F in 30 minutes. CDI - both items were placed in shallow metal pans to continue rapid cooling. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation.
Observed container of hot dogs in reach in not covered. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held on prep tables and sinks. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
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 walls behind dish area in need of cleaning. |