|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be available at all times and used for the sole purpose of hand washing only. Observed hand washing sink being blocked with a bulk size trash can during the inspection. CDI- PIC moved Trash can during the inspection to allow access to hand washing sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed cooked onion that were cooled down inside of prep unit stacked above fill line causing them to be out of temperature. CDI- Onions were pulled and moved to an ice bath to rapidly cool them back down during the inspection by PIC. (Repeat) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed a gallon jug of milk that was opened the day before without a label present. Ensure that all time and temperature controlled foods are date marked when they are being kept for subsequent days. CDI- Milk was dated during the inspection by PIC. |
|
49
|
0
|
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. Nonfood contact surfaces in some areas such as lower shelves need to be cleaned at a higher frequency to prevent build up from forming. |