|
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 PIC with expired ServSafe certificate. PIC stated he has had issues finding a class. EHS provided information on finding a class for CFPM certificate, referenced Raisethegrade.com |
|
22
|
0
|
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 a few products holding above 41F in flip top unit, see temperature chart. EHS found that products holding above 41F were stacked over fill line, causing rise in temperature. CDI- PIC stated products were just loaded into unit before lunch from walk in, product over fill line removed, brought to walk in cooler to rapidly chill. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of sanitizer in use, being used to clean prep surfaces and cutting boards attached to prep units, registering over 400ppm quat sanitizer. PIC stated that sanitizer comes from dispenser, dispenser is checked about once a month for proper concentration. PIC stated he will call for company to check dispenser, will dilute with water until adjusted. CDI- water added to bottle, at proper concentration. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados in prep unit with stickers attached to outer skin. Inside of cut avocados are contacting outside of unwashed avocados. Ensure stickers are removed and avocados are washed before use. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on reach in portions or prep units with significant damage, splitting and peeling off from frames. PIC stated he has been working on ordering gaskets. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual cutting boards with deep grooves, burn marks, no longer smooth and easily cleanable. REPEAT. |
|
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. Observed gaskets on reach in units with food debris buildup. Observed drain pipe in walk in cooler with dust/black buildup, in need of cleaning. Observed hood system in need of cleaning. Observed vents in walk in cooler with dust buildup, in need of cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid and sliding door to dumpster not shut during inspection. |