|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. -Pf
Observed equipment stored blocking access to hand sink.
CDI by moving equipment. |
|
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 For more information on food storage order please visit: http://meck.co/FoodSafety
Observed raw pork stored over bread in the walk-in cooler.
CDI by relocation of bread. |
|
33
|
0
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety
Observed food items in the reach-in cooler in the cooling process stored in containers with tight fitting lids.
CDI by removing lid and moving to walk-in cooler to complete cooling. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No max read thermometer provided today. PIC is in process of obtaining max read thermometer.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf QAC test strips were not provided during the inspection.
CDI- PIC provided QAC test strips after completion of the inspection. |