|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed hands being wiped on wiping cloth on cutting board at cold line between orders. Wash hands when soiled. CDI - Hands washed. -2- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 TCS foods at 42-44F after food delivery one hour before inspection began. CDI - PIC instructed staff to leave walk in cooler closed for 20 mins. Temperatures back at 41F. EHS advised PIC to quickly put foods away in the cooleer to avoid temperature abuse of cold foods. -0- |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insects at hot line near cooks line. Per PIC, facility was treated for pests yesterday. Per PIC, facility has routine pest control program. Maintain frequency of service and increase as necessary to rid facility of insects. REPEAT -2- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 (A)(2) Wiping cloths used for spills shall be used for no other purpose. Observed dry wiping cloth on cutting board at cold line used to wipe spills from plates and to wipe spices from gloves after hand dispensing spices onto food dishes. EHS advised PIC that if used to wipe spills, wiping cloths cannot be used for any purpose. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean linens stored directly on the floor under steam table at front line. Move off the floor at least six inches. -0- |
|
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 heavy buildup on the back sides of cooking equipment at cook line and buildup on the heat lamps at lights at serving line. Clean often enough to prevent buildup. REPEAT -1- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. Keep closed between uses. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles in men’s restroom. Per PIC, repair order has been sent and facility is awaiting confirmation of schedule for service. -0- |