|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed canned refried beans heated in the microwave to 133F and placed in the steam table during inspection. CDI by stirring beans and checking them again in 20 minutes. Beans did reach 138F. When reheating ensure proper hot holding temps are reached by checking items with a thermometer. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 food in the middle prep cooler across from charbroiler grill above 41F. TCS foods above 41F in top and bottom of the cooler were discarded. Other non TCS items such as pickles and onions were moved to the WIC while the cooler was taken out of service. VR required in 3 days and a service call was made during inspection |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a quart can of paint and a quart paint of clear coat stored on the prep table. CDI Doors were refinished and paint was relocated |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed some sheet pans with multiple dents and pits making them more difficult clean. Replace as needed. |
|
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 the backs of fryers, flat top grill/ charbroiler, sides of equipment, pipes, wire racks above prep coolers and other surfaces with build up present. More detailed cleaning need on several surfaces. |