|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -1 point- |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open drinks stored on prep tables with food. Designate an area for the storage of employee drinks away from food, equipment, and utensils. -0.5 points- |
|
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 old date stickers and food labels on metal storage containers. Clean storage containers making sure to remove stickers and sticker residues. CDI - Metal pans were taken to dish pit area to be washed, rinsed, and sanitized. -0 points- |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
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 . Observed pan of chorizo and pan of onions and peppers hot holding on griddle at temperatures between 117F and 120F. CDI - Items were discarded. -REPEAT- -3 points- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 hot dogs, ham, tomatoes, and cooked steak in flip top unit holding at temperatures between 44F and 50F. Observed salsa cooler holding salsa at 55F. CDI - Items in flip top were taken to walk in cooler to rapidly cool to 41F or less. Salsa cooler was not turned on. Salsa cooler was turned on and salsa cooled to 41F before end of inspection. -REPEAT- -3 points- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing completely submerged under running water with a temperature of 90F. Approved thawing methods including thawing under refrigeration, thawing during the cooking process, and thawing completely submerged under running water with a temperature of 70F or less. CDI - Chicken was moved to prep area to begin preparation. -0.5 points- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knives stored in the crevices between cooking equipment and crevices between refrigeration equipment and wall. Store in use utensils in a manner that will not contamination them. -0 points- |