|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
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 open employee beverage container stored on prep table mingled with ready to eat food items. CDI - Employee drink was moved to designated area. -0.5 points- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above ready to eat sauces in walk in cooler. CDI - Storage order was corrected.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mangos stored above ready to eat sauces in reach in cooler. CDI - Storage order was corrected. -1.5 points-
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
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
Observed rightly wrapped containers of cooked chicken and raw shrimp cooling in walk in cooler. CDI - Items were unwrapped to allow cold air to circulate in and around food. -0.5 points-
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door rusted with light shining through from outside. Repair/replace door to prevent insect or rodent infestation. -REPEAT- -1 point- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauce stored on walk in cooler floor. -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 rusted shelving throughout establishment. -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 abundance of food debris and residues on non-food contact surfaces of cooking equipment and reach in coolers. -REPEAT- -1 point- |