|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in the back without paper towels. CDI: PIC placed paper towels at hand sink |
|
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 turkey, Swiss cheese, cheddar cheese and pastrami in prep top above 41F. PIC stated items are moved straight from the reach in cooler to prep top. Items in reach in cooler were at 41F or below. All other items in the prep top/unit were at 41F or below. Observed meatballs in reach in cooler at 43-46F. PIC stated the intention was to keep the meatballs cold after room temperature marinara was added to them this morning. Please ensure the marinara sauce is at 41F or below before adding to the meatballs to maintain proper cold holding temperatures. CDI: PIC immediately voluntarily discarded all items out of temperature. |
|
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 both containers of in use wiping cloths at 50ppm quat. CDI: PIC changed out sanitizer, new sanitizer is now reading 200ppm. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed multiple dishes with cracks and chips. CDI: PIC voluntarily discarded items. |