|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - REPEAT - Observed one container of cooked chicken and one container of cooked shrimp in walk in cooler. - CDI - Per PIC, items were cooked the day before. EHS allowed PIC to date mark items. - NOTE: EHS elected to not increase point deduction due to overall improvement in date marking observed. |
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed individual packaged salads cooling in 2 door reach in cooler tightly covered. Salads cooled 1F in 45 minutes. Per PIC, salads were prepared this morning. - CDI - EHS discussed leaving salad containers uncovered and stored in walk in cooler to cool before being covered and placed in 2 door reach in freezer. PIC uncovered salads and moved to walk in cooler to quickly cool. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed one small live roach on outer mechanisms of dish machine. PIC provided invoice for licensed pest control operator services conducted on 03/30/2022. Per PIC and invoice, pest control operator will be servicing facility monthly. - NOTE: EHS elected to not increase point deduction due to overall improvement noted in pest control. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
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. - Observed knife stored between cooler and wall near 2 bay prep sink in kitchen. - CDI - EHS discussed proper storage of clean utensils. Knife was removed and taken to dish machine to be cleaned and sanitized before being stored in an appropriate location. |
|
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. - REPEAT - Observed food residue and debris on sides of equipment such as coolers. Increase cleaning frequency to prevent buildup of food debris/residue. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed damaged flooring and missing and damaged floor tiles throughout kitchen, especially the warewashing (3-compartment sink and dishmachine) areas. Repair flooring in the described areas.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed food residue and debris buildup on floor between cooking equipment. Per PIC, floors are deep cleaned on Fridays. Increase cleaning frequency to prevent buildup. EHS recommends deep cleaning floors at least once per day. |