|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several metal pans and plastic pans stored clean according to pic with food debris and sticker residue left on them. CDI- PIC moved items to dish pit are to be properly cleaned prior to next use.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - Observed bar hand sink at 0 ppm Cl. CDI- PIC changed sanitizer container and provided sanitizer at 100 ppm Cl.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Per conversation with PIC in use utensils not stored in food product is properly washed and sanitized every 6 hrs. CDI- Education was provided to PIC on how often food contact surfaces shall be cleaned. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - Observed speed rack of chicken wings cooling at ambient air and below 135F. Observed cut tomatoes, cut lettuce, and blue cheese /w butter milk tightly covered and attempting to cool. CDI- PIC moved all items to WIC uncovered to quickly cool. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed plastic to go container stored in salsa without a handle. CDI- PIC voluntarily discarded plastic container. |
|
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 cooking equipment, hood system, and bus tubs used to store clean food contact surfaces with grease residue and food debris build up respectfully. Clean items as often as needed to prevent and reduce the build up. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls of hard to reach areas in need of cleaning due to food debris and grease residue. Observed ac/heat vent covers with dirt debris build up. Clean areas as often as needed to prevent and reduce the build up. |