|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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. Manager of meat department states that cutting boards are washed, rinsed and sanitized at around 8PM at close each day and are used throughout the day beginning between 5AM and 6AM. Ambient air temperature of the prep room is 57F. Food-contact equipment and utensils must be cleaned every 4 hours if the temperature of the prep room is above 55F. The cutting boards may be cleaned every 10 hours if the room temperature is 50-55F. The cutting boards may be cleaned every 16 hours if the room temperature is 45-50F. CDI - Cutting boards taken to be washed, rinsed and sanitized at the end of the inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
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 Croquettes and empanadas did not have date marking or label on them. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. Department needs to come up with a date marking system to use for these items. VR - Verification required within 3 days that establishment has begun date marking empanadas and croquettes. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee was cutting meat with a watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |