|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee cup of coffee observed on cutting board. Do not store employee drinks where they can contaminate food. 0 pts. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw duck stored on shelf above raw calamari in sandwich cooler bottom. Store raw animal foods according to final cook temperatures - raw foods with higher final cook temperature shall not be stored above raw meat with lower final cook temperatures. CDI - Raw duck moved to bottom of cooler. REPEAT |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Employees observed using steel wool to wash tongs and pan. No rinse or sanitize step was used with dishes. Utensils and food-contact equipment must be rinsed and sanitized after cleaning. CDI - Dishes taken to dish machine to be washed. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee using towel to dry dishes after taking them out of dish machine. Do not use cloths to dry utensils. // 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans stacked while still wet and stored as clean. Utensils shall be adequately air dried before stacking. REPEAT |
|
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. Torn gaskets present on drawer cooler. Replace torn gaskets. // 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Particle board splash guard is between 3-compartment sink and clean utensil shelf. Acquire a splash guard that is smooth and easily cleanable. 0 pts. |