|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food employee is preparing a sandwich with bare hands upon arrival of the inspection. CDI- Food items discarded, properly hands washed and put on gloves. No bare hands contact with RTE food education provided at the time of inspection. -2 pts- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 BBQ, and chili on the hot holding equipment holding temperature below 135F. CDI- PIC stated new staff took items out too early before it reach the temperature. PIC took items back in the oven to reheat up to 165F. -1.5 pts- |
|
22
|
0
|
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 small sauce containers of ranch over filled above the line of the holding container in the flip top temperature above 41F. For the small sauce containers that are below the line are 41F or below. CDI- PIC discarded the items that are overfilled above the line. Suggested not to overload and go above the line to ensure the correct temperature for cold holding TCS foods. -0 pts- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 build up/residue in the hot holding box stand between the stove and grill in needs of cleaning. -0.5 pts- |