|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided at handwashing sink near warewashing area. CDI, soap provided. |
|
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 chili hot held at 109 degrees F. CDI, chili recently placed in unit according to PIC and reheated to 186 degrees F. |
|
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 bottom of flip top prep cooler with ambient air temperature of 45 degrees F. Observed ham and cheese cold held between 42-43 degrees F. CDI, foods voluntarily discarded. Maintenance on-site and stated that they made adjustment to unit. Observed ambient air temperature at 44 degrees F. Long term compliance visit needed to ensure calibration of cooler to ensure unit maintaining TCS foods at 41 degrees F and below. |
|
33
|
0
|
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 . Observed cooling temperature 1 of sausage gravy at 120 degrees F and 2nd cooling temperature at 118 degrees F cooling in ice bath but not being stirred. CDI, proper use of ice bath as cooling methods discussed with PIC and sausage gravy relocated to metal pan in ice bath and stirred. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employees with watches |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observe 2 split gaskets on 4 door Delfield refrigerator and a split gasket on flip top prep cooler.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3 compartment sink in need of sealing, side of handwashing as well as soiled drainboard of 3 compartment sink. |
|
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 food debris and crumbs accumulating on shelving throughout, gaskets of coolers and low reach in drawer shelving near clean utensils were stored. Repeat. |
|
54
|
0.50
|
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 dumpster doors and lids left open.
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some grease on dumpster pad and trash around dumpster. Maintain to prevent pest attraction. |