|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on prep table. CDI - drink was voluntarily discarded. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer bucket in the front service line in the handsink. CDI - bucket was removed. |
|
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 Observed pizza in the hot holding cabinet between 120-137F. Observed pizza at the front service line at 112F. CDI - PIC discarded the pizza at the front service line. Pizza’s in the hot holding cabinet were placed on time as they were placed in the unit at 1230P. If your facility chooses to do time as a public health control (TPHC) Pizza’s in the hot holding cabinet will need to have a written procedures for this process. You may create your own or TPHC procedure template may be found at: http://meck.co/FoodSafety
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese in the prep top cooler at 43F. Temped TCS products in the unit and all to be at 41F and below. Unit was in defrost. CDI - Allowed the PIC to rapidly cool down the cheese to 41F and below. 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 . |
|
23
|
1.50
|
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 Observed the following foods opened and kept for longer than 24 hours not date marked: cooked mushrooms in the walk in freezer and in the prep top pizza cooler, prepped on Tuesday. CDI - PIC properly date marked the foods. **BIG improvement in date marking**
For more information on date marking please visit: http://meck.co/FoodSafety |
|
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 Observed orange liquid in the a quat sanitizer bottle. CDI - PIC removed the liquid from the bottle. |
|
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. Observed pizza prep cooler gaskets and interior are in need of cleaning, accumulation of food debris. Clean and maintain. |