|
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. Observed employee drink stored on top of paper towel dispenser at handwashing sink. -0 points- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed meatballs hot holding at 84F in steam well. CDI - PIC noticed violation during inspection and determined that equipment was not plugged in and voluntarily discarded meatballs. -0 points- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sausage, cheese, chorizo, and tomatoes in cold holding unit at pizza prep station holding at temperatures between 45F and 54F. PIC stated that cold holding unit was set for repair. CDI - PIC stated that items in cold holding unit are used completely about every 30 minutes while preparing pizza. Items were placed on TPHC. A verification is scheduled for April 25th, 2022 to determine if equipment has been repaired. -1.5 points- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no written procedures for pizza sauce being held on time. PIC stated that pizza sauce is removed from refrigeration and held on TPHC for approximately 30 minutes. A TPHC procedural template was reviewed with and e-mailed to PIC. -1.5 points- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in pizza prep area. Maintain premises free of insects or pests. -0 points- |
|
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. Observed cold holding unit at pizza prep station holding at 59F. TCS foods must be maintained at 41F or less. PIC stated that a repair order has been placed. -0 points- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 heavy build up of food debris and residues on walk in cooler shelving and in reach in cooler at pizza prep station. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |