|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with build up of food residues and food splatter. Clean microwave oven at least every 24 hours. -0 points- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked chicken breast, potato salad, and chopped chicken in walk in cooler without date marks. PIC stated that items were prepared two days prior. CDI - PIC date marked items. -1.5 points- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown substance stored at bar area. PIC identified contents to be sanitizer. CDI - Spray bottle was labeled with name of contents. -0 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed waffle makers listed as "household use only" stored in kitchen area. Remove waffle makers and replace with ANSI certified equipment.
4-501.11 Maintain equipment in good repair. Observed mixing valve above three compartment sink unable to dispense quat sanitizer. Establishment also has a mechanical dish machine in kitchen. PIC has been advised to repair mixing valve or hand mix sanitizer at three compartment sink. -0.5 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 food residues and build up on inside of flip top cooler and inside of reach in coolers. Observed food debris on shelving and under prep tables. Observed heavy build up of grease deposits on cooking equipment and hood. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwashing sink in kitchen. -0 points- |