|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 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 soujuk and cheese pies cold holding above 41F. Observed date of 5/31 on items. CDI, items discarded by employee. No escalation of points due to significant improvement cooling and cold holding. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed residential pesticide in establishment (Raid). Employee states owners bought Raid because pesticide contractors are getting expensive. CDI, item discarded by employee. EHS advised that establishment still needs professional for pesticide application. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dish washing area. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in ambient temperature water. CDI, items removed fro Wash/Rinse/Sanitize. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tiles in dish washing area. Need repaired. |