|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine. |
|
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 chicken in the warmer that was below 135F. CDI-chicken was placed back into the smoker to reheat. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 watermelon, coleslaw and cheese in prep unit near kitchen door that were above 41F. PIC stated that foods were prepped and then placed into the unit. CDI-items were placed onto ice to rapidly cool down. Observed watermelon, potato salad, macaroni and cheese in the flip unit/cold drawer by the take out window that were above 41F. PIC stated that items were put into unit before EHS arrival. Unit did not appear to be cold. CDI-macaroni and cheese was placed back into the WIC, watermelon, potato salad and cheese were put onto ice. EHS advised PIC to have unit looked at and repaired. Observed cooked smoked wings in the cold drawer near fryer that were above 41F. CDI-wings were placed into WIC to rapidly cool. REPEAT VR TO BE DONE BY 08-22-22 |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed wiping cloths being held in sanitizer that was too strong. CDI-sanitizer was diluted |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes labeled as clean to be wet stacked. CDI-PIC unstacked pans to allow for proper air dry. REPEAT |
|
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. Observed flip unit in back of kitchen to not hold temperature. Foods were above 41F. PIC stated that technician would be out. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. -C Observed black build up on walls near dish machine. Increase frequency of cleaning. REPEAT |