|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 some plastic containers placed stored as clean with build up, label residue, and debris left attached from previous uses. Ensure that dishes are being effectively cleaned to sight and touch. CDI- Plastic containers were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
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 .
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety
All time and temperature controlled foods kept for cold holding shall be maintained at 41F or below. Observed portioned salsas in the waitress station above temperature threshold at a temperature of 45F. CDI- Observed shelled eggs stacked too high inside of prep unit at a temperature of 47F. Top half of the eggs above fill line were discarded. The bottom half met temperature threshold. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloths on the countertops. Ensure that wet wiping cloths are making it back to sanitizer buckets after uses. CDI- PIC moved sanitizer back to sanitizer buckets during the inspection. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with labels left attached in prep unit. Ensure that avocados are being washed prior to use to prevent possible contamination of foods. Avocados were removed from prep unit, washed, and stickers were removed before replacing inside of prep unit. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. An example was demonstrated showing the PIC how to properly pyramid stack dishes to allow airflow to accomplish air drying. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door with a broken lid and doors left open. Keep dumpster doors closed to prevent possible attraction or harborage of pests. Reach out to waste management for replacement lids. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed blown bulb underneath hood area resulting in 39ftc. Food preparation areas shall have 50ftc at least 30 inches from the ground. Replace bulb to meet lighting requirement. |