|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. When EHS washed their hands the hot was was above 120F and too hot wash hands. Adjust the tempered water so that food handlers can properly wash their hands for at least 20 seconds. Compliance visit to verify within 10 days.
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the back handsink blocked by a trash can. Observed front handsink had a plastic bin lid on top. CDI - PIC relocated the trash can and removed the lid. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut lettuce not date marked. CDI - PIC voluntarily discarded.
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 . |
|
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 glass cleaner in unlabeled spray bottle. CDI - PIC properly labeled. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked on drying rack. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test kit water damaged. Obtain a new quat test kit. Verification visit required within 10 days to ensure compliance. |
|
49
|
0.50
|
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 exterior of refrigeration units, refrigeration gaskets, interior of refrigeration unit at front service line, shelving behind front service area, wire shelving and tortilla shelving accumulating food debris and residue. Clean and maintain.
-REPEAT- |