|
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 chicken wings and French fries stored in the hot cabinet at less than the required temperature for the hot holding of TCS foods. CDI - PIC disposed of food voluntarily. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately 5 non-TCS (butter, garlic butter, and barbecue sauce) working containers without effective labels. CDI - PIC and EHS discussed effective labeling of containers and labeled working containers within the kitchen area. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service employee with multiple bracelets on wrists and arms.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple food service employees operating without effective hair restraints. CDI - EHS and PIC had conversation pertaining to personal cleanliness requirements for food service employees. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service fry baskets stored with exposed food contact surfaces. CDI - Baskets were reoriented to prevent potential contamination. |
|
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. Observed orange oven ('Meatza Oven') stored clean with signage denoting it as out of service. PIC informed EHS of service order to repair the out of commission equipment. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 labels and label residue affixed to plastic containers stored on the drying rack as clean. REPEAT. No escalation in point loss due to noted improvement since previous inspection. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment rinse basin and kitchen area handsink draining slowly, taking approximately ~25 seconds each to drain. No signs of tampering with plumbing fixtures or drains was evident. No signs of backflow or clogged drains. Plumbing system was elsewise fully functional. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed out side dumpster with one removed lid and one severely cracked lid. Contact waste management service for proper maintenance of waste receptacles. |