|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature dish machine unable to achieve a sanitizing temperature of at least 160F. Max/min temperature device measured approximately 151F. High temperature dish machine has been taken out of service. CDI - A technician was on premises to inspect. The technician determined that the high temperature booster was turned off. Technician turned on high temperature booster and water temperatures of 185F were measured. -1.5 points-
For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed package of hot dogs cooling in prep sink without being completely submerged under running water of at least 70F. CDI - Packaged hot dogs were taken to walk in cooler. -0 points- |
|
40
|
0.50
|
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. Observed employees preparing food while wearing wrist watches and bracelets.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing ready to eat foods without wearing hair restraints. -0.5 points- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in flip top cooler with produce stickers still attached. Wash produce prior to use to making sure to remove produce stickers and sticker residues. -0.5 points- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knives being stored on shelving with blades underneath microwave equipment. -0 points- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed build up of rust on shelving throughout walk in cooler. Recommend replacing/resurfacing. -0 points- |