|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed multiple items being cooked and no final cook temperatures being taken. CDI - Discussed need to monitor employees and ensure temperatures are being taken regularly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Large plastic pitcher stored in front hand sink upon start of inspection. CDI - Manager relocated to dish area.
6-301.12 Hand Drying Provision (Pf) Rear hand sink missing paper towels. CDI - Restocked by manager. |
|
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 Pan of slaw over filled and holding above 41F in the top. CDI - Pan pulled to walk in cooler for rapid cool down and new pan of slaw below 41F placed on the line. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed one pan of cheese sauce from the night before with no date mark and one new pan of chili in the walk in cooler with yesterday's date. CDI - Cheese sauce dated with and chili date corrected. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer containers on the cook line holding wiping cloths in quat sanitizer around 50ppm. CDI - Dumped and refilled from dispenser at 300ppm. |
|
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. Multiple metal clean metal food pan stacked together while still wet. Separated and allow to air dry before stacking. |
|
49
|
0
|
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. Clean crumbs from inside low prep coolers at cook line. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Backflow Prevention Device, When Required (P) Hose with pistol grip style nozzle attached and laying in the basin of the mop sink. An additional vacuum breaker required. CDI - Hose removed to correct today. |