|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed hot water sanitizing dish machine reading no higher than 150F. CDI - PIC discontinued using dish machine and set up 3-comp sink for washing, rinsing and sanitizing dishes. -1.5- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed raw shelled eggs, cut tomatoes and Canadian bacon stored on table to immediate right of cook line declared held using TPHC without time stamp to show when food was taken out of temperature control. CDI - PIC placed time stamp on table and EHS reviewed written procedure with PIC. New 2017 template sent via email. Fill out completely and use time stamps. -1.5- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed country ham and Canadian bacon stored directly on top of soiled metal lid in prep unit. -0- |
|
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 wet stacked plastic cups ion wait station. Make sure cup are dry before stacking. REPEAT -1- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed food contact surfaces of to go containers stored above hot line and on table near dish pit facing up. Keep these with food contact surface facing down. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed plastic shopping bags used to stored unwrapped biscuits. CDI - PIC stated plastic food grade bags will be used. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed lactic acid based sanitizer in use without test strips that measure lactic acid. -.5- VR no later than 12/28 to ensure facility has lactic acid test strips. |
|
49
|
0
|
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 buildup on back sides of cooking equipment and on shelving covered with cardboard. Remove cardboard and clean behind equipment and on shelving. -0- |