|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw fish roe container stored on top of container of cooked shrimp. Do not store raw animal products above non-raw animal products. CDI - Food storage order corrected. 0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 4 chicken wing platters measured 44-48F. TCS foods in cold holding must be 41F or less. CDI - Platters voluntarily discarded. REPEAT. Kept at half credit due to small amount of TCS foods above 41F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 on date marking please visit: http://meck.co/FoodSafety Chicken wings and taco kits in the walk-in cooler were prepared yesterday but had no date marks. Date mark all TCS ready-to-eat foods. CDI - Items dated by employee. REPEAT |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee with nail polish observed handling wrapped deli meat chub. Food employees with artificial nails or painted nails must wear gloves when working with exposed food. CDI - Employee donned gloves during remainder of inspection. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee in deli wearing a watch on wrist and preparing food. REPEAT |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Food debris present in sanitizer solution at 3-compartment sink. Maintain sanitizer solution clean and free of floating food debris. 0 pts. |
|
49
|
0
|
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. Wrap station needs additional cleaning. 0 pts. |
|
55
|
0
|
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. Floor underneath cooking equipment needs to be cleaned. 0 pts. |