|
10
|
0
|
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 tall trash can pushed in front of hand sink at cook line. CDI - trash can relocated. Do not block access to hand sinks. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked whole and half chickens along with some fatty portions of brisket holding below 135f in upright cabinet at cook line. CDI - items reheated as they had been in holding unit less than 2 hours. Observed mac and cheese and collard greens holding below 135f in wells at hot line. CDI - discarded. REPEAT- full 3 point deduction. Continued non-compliance with hot holding requirements may result in the implementation of a risk control plan. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 on date marking please visit: http://meck.co/FoodSafety. Observed various cooked and prepared TCS foods kept longer than 24 hours including portioned pimento cheese and cooked wings in line reach in cooler with no date marking. CDI- items date marked as source containers with date marks available. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed dry cloths used as pot holders and for wiping surfaces heavily soiled at line area. Observed employee “wearing” soiled dry pot holder cloth.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet/damp soiled wiping cloths laying on equipment surfaces not placed into sanitizer solution between uses.
REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed various single use pans, containers, and utensils removed from packaging and stored unprotected in outside storage “garage”. Store single service items to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed laminate wood cutting board surface on line flat top grill with significant peeling/damage to sides and edges - no longer easily cleanable. Repair or replace. |