|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine accumulating build up on inside. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety Observed facility using non-continuous cooking for chicken wings without prior approval from health department. Chicken wings did not reach 165F on "first" cook. CDI: PIC was educated about the requirements and procedures to continue the process of using non-continuous cooking and decided that moving forward the facility will cook chicken wings to 165F or above and stop non-continuous cooking processes. PIC continued to cook chicken wing batch that was previously not cooked thoroughly. EHS confirmed adequate final temperatures were met. |
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pork dumplings that were prepared the day prior with no date mark. CDI: PIC date marked items. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of grill cleaner without label. REPEAT CDI: PIC labeled bottle of cleaner.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine santizer with a concentration over 200 ppm according to test kit. CDI: PIC diluted and proper concentration for sanitizer was met. |
|
49
|
0.50
|
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 residue and accumulation of build up on WIC shelving. Keep clean. Observed hood vents over cooking area with heavy build up of grease. Keep clean |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 damaged floor tile in kitchen. Observed general cleaning needed in between cooking area and shelving. Observed WIC floors in need of general cleaning under shelving. REPEAT |