|
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 slicer in need of cleaning. CDI- Broken down and cleaned. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 . Observed provolone cheese, American cheese, lettuce and burgers in the prep top holding above 41F. Observed lettuce and deli meet in the low reach in holding above 41F. CDI- Items were within time temp parameters and were placed in the walk in cooler to cool. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thermometer at facility. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep top/ low reach in unit holding above 41F. Ambient air temp was 46F. All TCS food items removed from unit and placed in the walk in cooler to cool. Unit will not be used until fixed. |