|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -1 point- |
|
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 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 cooked pork, noodles, cooked shrimp, and cooked chicken holding in flip top cooler at temperatures between 45F and 53F. CDI - PIC stated that items are held for a short time in flip top cooler before being restocked from reach in and walk in coolers. PIC has been advised to hold items on TPHC if temperatures of 41F or less cannot be maintained. Establishment uses correct TPHC procedures to hold cooked chicken wings. -1.5 points- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored in chemical storage area. PIC identified contents to be degreaser. All other spray bottles were labeled with name of contents. CDI - PIC labeled spray bottle with name of contents. -0 points- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of noodles stored on walk in freezer floor. -REPEAT- -1 point- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed heavy dust build up on light fixtures in kitchen. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulbs in kitchen area. Provide shatter resistant bulbs or provide coverings (shielding) for light fixtures -REPEAT- -1 point- |