|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Hand washing sink at front of produce missing hand washing signage. CDI - Establishment given hand washing signage. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Sanitizer bottle measured 0 ppm on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Bottle emptied. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Large pans of cut cantaloupe and watermelon were cooling with tight fitting plastic wrap. Leave cooling TCS foods loosely covered or uncovered to facilitate rapid cooling. REPEAT. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Disposable cup being stored as a scoop in ice machine. Utensils must have a handle. Do not use a cup as an ice scoop. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards have cut marks and are stained. Replace cutting boards if they cannot be cleaned effectively. // 4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Can opener in department does not have a removable blade. Acquire a can opener with a removable blade. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Wrap station needs to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |