|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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. Observed open employee drink stored on cutting board in prep area. Designate an area for employee drinks away from clean equipment, customer food, and utensils. CDI - Drink was moved to designated area. -REPEAT- -0.5 points- |
|
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 pico de gallo and tomatoes stored in flip top with temperatures between 53F and 57F. Observed cooked chicken wings at 48F and raw chicken breast at breading station with a temperature of 47F. PIC determined that flip top unit storing pico and tomatoes was switched to defrost mode and was not cold holding. Pico and tomatoes were removed from walk in cooler and placed in flip top prior to lunch service. PIC corrected flip top unit and pico and tomatoes cooled to 41F or less by end of inspection. Cooked chicken wings were over fill line of metal pan in flip top cooler. Volume was reduced and items were cooled to 41F. -REPEAT- -3 points-
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on floor in kitchen area. -0 points- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 heavy food residues on sides of prep equipment, fryers, grill, and areas around the rolling chain oven. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |