|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in food prep area. CDI - Paper towels were provided. -0 points- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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
Observed roasted tomatoes with a temperature of 74F cooling at ambient room temperature on speed rack. Observed covered and stacked containers of cooked pasta cooling in walk in cooler. CDI - Roasted tomatoes were moved to blast chiller to rapidly cool to 41F or less. PIC has been advised to remove covers and unstack to allow cold air to circulate in and around food. -REPEAT- -1 point-
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed cut onion stored directly on shelving in walk in cooler. Store onion in container or packaging. -0 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 dust, debris, and residues on shelving throughout kitchen and prep areas. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris, standing water, and residues on flooring under cooking equipment, shelving, and around cold holding equipment. Recommend higher frequency and more thorough cleaning. -0.5 points- |