|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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. Observed cooked pork and breaded chicken placed in the freezer without date marking, Explained to the PIC that the day that they prepare is day 1 and once the food is removed from the freezer, they have 6 days to use. CDI - PIC placed dates. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard and foil being used to line shelving. Remove as this can harbor pests. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Provide additional cleaning to remove grease heavy build-up/dust/residue left attached to surfaces such as fryers, shelving at cook station below steam wells, and fryer wok station in general. Observed build up on handles of refrigeration equipment to and inside of the reach in freezer and refrigeration units. Observed plastic storage container used to clean hood filter accumulating heavy grease and food debris. Provide equipment that is easily cleanable and made for cleaning hood filters (hood filter soak cart). -REPEAT- |
|
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 build up of debris on floors under shelving and equipment. Needs cleaning. Observed foil being used to wrap and cover wires and hoses behind cookline equipment.Remove as this can attract pests. |