|
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 . Deli slicer and food processor were stored as clean but still had visible food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be re-washed. 0 pts. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Pulled pork measured 128-133F in hot holding unit. Cooked chicken measured 118-124F in steam table. TCS foods in hot holding shall measure at least 135F. CDI - Chicken placed on TPHC and will be discarded within 2 hours. Pulled pork reheated in oven to above 165F. 0 pts. |
|
33
|
0.50
|
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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Diced ham and lettuce both measured 44F in upright cooler. PIC stated items were just prepared within last hour. TCS foods shall be cooled using equipment designed for rapid cooling, such as the walk-in cooler or blast chiller. CDI - Both items moved to walk-in cooler to cool. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook observed wear watch on wrist. Food employees shall not wear jewelry on their hands or wrists, with the exception of a plain band ring. REPEAT |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of pans stored as clean were still wet. Allow utensils to adequately air dry before stacking. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some waste on ground around dumpster. Maintain refuse area clean to prevent becoming a pest harborage. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing on 1 light fixture in kitchen. Replace missing light shield. 0 pts. |