|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present during inspection has been certified as a Food Protection Manager. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Pre-made pizzas with sauce, mozzarella, and pepperoni being held at room temperature. Mozzarella requires continuous temperature of 41.0 F or below. CDI- pizzas moved to walk-in for cooling. Reached 41.0 F within 30 minutes. Using TPHC for holding pre-made pizzas is an option. Facility already has a Variance for holding pizza sauce up to 10 hours at room temperature. 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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing hair restraints while working with food. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
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. Tongs for handling wings stored with handles down in the food. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf: Test strips for measuring quat sanitizer are damaged. Test strip also does not have the color scale for determining concentration of sanitizer. VERIFICATION visit within 10 days. |