|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY; Observed sanitizer at dish machine and at three compartment sink measuring 0ppm (sanitizer containers empty) CDI sanitizer container switched / primed and proper concentration observed during inspection.
(Quat) sanitizer container is out of stock and staff will use three compartment sinks to only soak before using dish machine to sanitize.
(Note) points kept at half due to new management .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 .
Observed slicer and can opener visibly soiled in need of cleaning; CDI slicer and opener pulled and placed into dirty dish pit to be proper washed, rinsed and sanitized. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken salad undergo prep and then placed into walk-in cooler to cool down measuring 48F container observed covered and wrapped in plastic; CDI plastic and lid removed so cool air flow can contact food product; temp observed below 41F by end of inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
NO POINTS DEDUCTED
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed numerous dry food products stored exposed to contamination with open packages in need of sealing. CDI all packages sealed during inspection. |
|
49
|
0.50
|
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 surfaces of cooking equipment collecting food debris in need of general cleaning; Observed flip top cooler unit having old food debris collected on surfaces in need of general cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
REPEAT / NO POINTS DEDUCTED
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open to dumpster with small amounts of debris and trash collected on ground.
(Points not taken due to improvement) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring underneath cooking equipment collecting heavy food debris in need of cleaning.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling in kitchen in need of repair. |