|
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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed sliced tomatoes in refrigerated drawer at 47F, shredded lettuce in refrigerated drawer at 44F. These items must be properly cooled in walk-in refrigerator until they are 41F or below before being transferred to holding refrigerator. CDI by moving to walk-in to cool, cooled below 41F |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees wearing watches, two employees wearing bracelets. These must be removed and not worn while preparing food. |
|
41
|
0.50
|
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 towels on counter; clean, wet towels are to be stored in clean sanitizing solution |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution at 89F; change wash water so that it is at least 110F. Will need to return to see that this is being done correctly.
4-501.18 Maintain wash, rinse, and sanitize solutions clean Observed middle vat of 3-compartment sink with food debris in it, and some food debris on utensils in sanitizing solution in 3-compartment sink. Need to properly scrape/rinse dirty utensils in wash vat or into trash can and only work in one direction when using 3-compartment. To use center vat of 3-compartment sink and then go back and forth to wash and sanitizing vats is to create a cross-contamination situation. Will need to return to see that this is being done correctly. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 debris on walk-in refrigerator shelves; observed sticky debris on utensil shelves in kitchen. Need to clean these at a greater frequency to prevent accumulation of soil. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed grease barrel with lid ajar, grease exposed to flies, etc. Lid needs to be moved back into place to properly cover grease and not to create attractive nuisance. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Need to more frequently clean fan covers in both bathrooms and 2 vent covers in dining room close to order area; these were dusty. |