|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw pork on shelf over mac and cheese in walk in cooler. CDI, foods relocated for proper storage. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoe, cut lettuce cold held on line not on TPHC according to PIC above 41 degrees F and baked potatoe and egg white cold held in high mount refrigerator above 41 degrees F. CDI, foods voluntarily discarded. Ambient air temperature of high mount refrigerator measured 55 degrees F. Visit needed to ensure calibration of high mount refrigerator to ensure unit maintaining TCS foods at required temperature. Out of order sign posted on refrigerator. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers - Observed1 chemical bottle of cleaning agent not labeled. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety - Observed baked potatoe recently prepared cooling in tightly covered containers in walk in cooler. CDI, cover removed to facilitate heat transfer. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths used to stabilize cutting boards. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - Observed knives / utensils wedged in soiled area along prep line. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers being wet stacked.
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 clean bowls and plates stored in soiled area and shelving throughout prep line. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions. Observed debris / soil accumulating on floor in walk in freezer.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.Observed some floor damage in back of kitchen near entrance of walk in cooler. Repair. |