|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on prep table. Do not store employee drinks where food is prepared. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Quat sanitizer at 3-compartment sink measured 0 ppm while employee was washing dishes. Sanitizer is coming out of dispenser below 150 ppm. Contact company to repair dispenser. Use bleach and water to make sanitizer at sink (50-200 ppm) until dispenser is repaired to dispense quat sanitizer at 150-400 ppm. CDI - Chlorine sanitizer solution made at 100 ppm and dishes placed in solution. // 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P 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 . Employee that was washing dishes was placing dishes in sanitizer for less than 10 seconds. Dishes shall be submerged in quat sanitizer for at least 60 seconds to adequately sanitize them. CDI - Employee educated and dishes placed in chlorine sanitizer solution. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Establishment currently only has dial thermometer. Acquire a thermometer with a thin probe to accurately measure temperatures of thin foods. VR - Verification required within 10 days that establishment has acquired thermometer with thin tip probe. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. General cleaning needed on non food contact surfaces in kitchen: gaskets, shelves interiors of refrigeration units, sides of cooking equipment. Clean these areas more frequently. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Keys, cell phones and sunglasses observed on prep table and shelf used to store ingredients. Do not store employee personal items where food is prepared or where food or clean dishes are stored to prevent potential contamination. 0 pts. |