|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed food contact surfaces of meat cutter soiled. Meat prep room equipment broken down and powerwashed prior to inspection. CDI - Equipment thoroughly washed. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 cut pork chops at 45 F at meat grab & go case. Items placed inside case 10 minutes prior to EHS arrival. CDI - Products relocated to walk-in cooler and cooled down to < 41 F during inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C)/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build-up on non-food contact surfaces of meat cutting machines inside meat prep room. |