|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present in establishment during inspection. PIC, Kurt, is not a certified manager. REPEAT |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
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 ground beef stored above onions in low reach in cooler. CDI - onions relocated away from raw meat. REPEAT - full 3 point deduction
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored directly above raw beef in low reach in cooler. CDI - raw chicken relocated to bottom |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed chlorine sanitizer solution at 0ppm concentration in 3 compartment sink. CDI- sanitizer re-made to be above 50ppm.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup on interior surfaces of ice machine. Clean frequently to prevent buildup. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rotisserie chicken holding at 127f and greens holding at 117f in heated cabinet. CDI - items allowed to remain until 2 pm which will be end of 4 hour hold time and then discarded. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 bulk sauce stored on floor in kitchen. Store all food at least 6 inches off of floor. REPEAT - no point escalation as all other food items observed properly stored. |
|
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 soiled wiping cloth laying on equipment surface not placed into sanitizer solution between uses. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker/steamer, toaster oven in use in establishment. Remove household equipment as it is not permitted for use in commercial food service operation. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Observed mop sink blocked with storage - unusable for disposal of waste water. Remove storage from mop sink to make usable for cleaning of mops and disposal of mop water. |