|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Waiter observed touching buns of 3 burgers. Do not contact ready-to-eat foods with bare hands. CDI - Buns discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . 15-20 metal pans found with food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans taken to dish machine to be washed. // 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 Bar dish machine is testing at 0 ppm chlorine. VR - Verification required within 3 days that dish machine has been repaired. Use dish machine in kitchen to clean glassware until the bar dish machine is repaired. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 . Blue cheese, corn salsa, and boiled egg in sandwich cooler measured 44-51F. Ground beef, bison steak, and beef steak in reach-in cooler measured 46-51F. Crab cakes, raw cod, milk wash, American cheese, pepper jack cheese, and cheddar cheese in drawer cooler measured 45-51F. TCS foods in cold holding shall measure 41F or less. Do not double pan TCS foods, keep lids on units, and make sure drawers are fully closed so they hold temperature. CDI - All warm TCS foods taken to walk-in cooler to cool. REPEAT |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Waitress with painted finger nails taking plates of food to tables with no gloves on hands. CDI - Waitress instructed to don gloves when working with exposed food. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. In-use scoops stored in dipper well, but water is turned off. REPEAT |
|
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. Torn gasket present on 1 drawer to sandwich cooler. Replace torn gasket. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment has acquired quat test strips. |