|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee coffee cup sitting on back prep table. Store employee drinks in a separate area, such as a low shelf. REPEAT |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 2 beverage nozzles at soda machine had visible black buildup on them and needed additional cleaning. Clean beverage dispensing equipment as specified by the manufacturer, or every 24 hours. CDI - Nozzles cleaned during inspection. 0 pts. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Large container of cut tomatoes measured 48F at start of inspection. Cut tomatoes would not have reached 41F within 4 hours without EHS intervention. Using cooling sticks or spread TCS foods out to cool them within 4 hours. CDI - Container split into 2 containers and ice sticks placed in containers. Tomatoes measured 40F before the 4 hour mark. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of plastic pans and containers stacked while still wet. Air dry utensils before stacking. Allow adequate time to air dry. REPEAT // 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Bag of clean linens stored on floor in office. Store clean linen at least 6 inches off the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gasket on door to 1 sandwich cooler and 2 torn gaskets on drawer units. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak present at 3-compartment sink. Repair leak. 0 pts. |