|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
Yes |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at bar and at 1 in kitchen. CDI - PIC refilled dispensers. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Wire brush observed in 1 hand washing sink and carton of milk in another hand washing sink. Hand washing sinks must only be used for hand washing. CDI - PIC removed items. // 6-301.11 Provide soap for handwashing at each handsink. -Pf 2 hand washing sinks are missing soap dispensers. VR - Verification required within 10 days that establishment has soap at all hand washing sinks. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Flat bread pizzas measured 45-52F at 2PM and began cooling at 10AM. CDI - Flat bread pizzas discarded. 0 pts. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1 bottle of cleaning chemical at bar was not labeled. CDI - PIC emptied out bottle. 0 pts. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Flat bread pizzas cooling in reach-in coolers and measured 45-55F after cooling for over 3 hours. Pizzas were tightly wrapped with plastic wrap. CDI - PIC placed pizzas in freezer. Pizzas still measured below 46-52F at 2PM, so those were voluntarily discarded. REPEAT |
|
37
|
0
|
Food properly labeled: original container |
No |
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. Container of salt not labeled. Label salt. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Establishment does not have method of testing final rinse temperature for dish machine. CDI - PIC educated on new requirement. Points will be deducted for this item next inspection if establishment has not acquired a max/min thermometer or irreversible temperature indicator strips. |