|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
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. - REPEAT- Observed a few stacks of purple plastic containers stored on clean rack with debris left not hem. CDI- PIC moved items to 3-comp sink to be properly cleaned. NOTE: Point deduction has remained the same since improvement has been noted from last inspection. However, if the violation is noted again during the next inspection point deduction will increase. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 hash browns and 10-15 breakfast sandwiches with egg below 135F. CDI- PIC voluntarily discarded the items. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- REPEAT- Observed hose nozzle attached to bell type back flow prevention device that’s not rated for continuous pressure. CDI- PIC removed nozzle. NOTE: Only half point deduction occurred since PIC stated an employee just finished using the spray nozzle. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 hard to reach areas of floors and walls in need of cleaning due to food debris and grease residue build up. These hard to reach areas are underneath and behind equipment. |