|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris and labels residue from past uses attached to metal containers stacked on clean utensil shelves . CDI - All of these items were moved to dish area to be washed, rinsed, and sanitized again. - 1.5 - REPEAT |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hamburger inside of reach in holding a temperature of 44F and BBQ chicken at 44F on prep top. Diced chicken was observed at 50F in reach in cooler. Per PIC, diced chicken was prepped prior to inspection. CDI - All items were moved to walk in cooler to be brought down in temperature. - 3 - REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on air drying shelves. Ensure that pans are stacked in a manner that allows air drying such as pyramid stacking. |