|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink being used to fill sanitizer bucket up during the inspection. Ensure that team members are only using hand washing sink for the sole purpose of handwashing only. CDI- Employee was informed to only use hand washing sink for handwashing only.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwashing sink in the back of house beside the dish area without paper towels present during the inspection. CDI- Hand washing sink was restocked during the inspection. |
|
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 . All time and temperature controlled foods kept for safety using hot holding shall be maintain a temperature threshold of at least 135F or greater. Ensure that steam well is filled so air isn't escaping. Observed patty sausage and link sausage below temperature threshold in steam well. CDI- Both items were reheated using the grill top. |
|
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 . All time and temperature controlled for the safety of foods using cold holding shall be maintained at 41F or below. Observed ranch dressing containing buttermilk kept in glass door merchandiser in server's area at temperature of 46F. The ranch dressing was cupped this morning and wasn't cooled after the cupping process back below 41F. CDi- Ranch dressing was moved to walk in cooler to cool at a faster rate. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf When chemicals are placed inside of secondary containers ensure that chemicals are labeled with the common name of its contents. Observed chemical inside of men's bathroom without a label present indicating the contents inside. CDI- Chemical spray bottled labeled during the inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet on air drying shelves. Food establishment shall implement pyramid stacking procedure to combat wet stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelves beginning to rust inside of walk in unit. Replace rusty shelves as needed or recoat to meet food code standards of smooth and easily cleanable. |