|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC change time on TPHC stamp for cooked wings without discarding food after 2 hours, per franchise written procedures. CDI - PIC educated to follow written procedures. Time has not exceeded 4 hours allowable by Food Code. VR no later than 09/01/2022 to ensure written procedure being followed. If 4 hours is the expected time before discard, adjust written procedure to reflect discard after 4 hours. -1- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee cleaning off gloved hands on soiled wet wiping cloth stored on prep table between uses. Per PIC, wiping cloth is used to clean off prep table after saucing wings. CDI - hands washed, gloves changed and PIC educated about when to wash hands. -2- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 pans used to sauce wings and bowls cleaned on ce per day per PIC. CDI - PIC implemented a cleaning once every 4 hours. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in dining room and bar areas. -1- REPEAT |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths stored on prep tables and wok stove between uses. Keep in sanitizer between uses. -.5- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee towel dry sanitized food contact surfaces used in fryer. Observed wet nested drinking cups stored by beverage station. Allow these to air dry after sanitizing. REPEAT -.5- |