|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC unable to provide proof of certification. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed both hand sinks in kitchen without hand washing signs. CDI- stickers provided. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed quart sanitizer in red buckets and directly from dispenser with less than 100ppm. CDI- sanitizer was mixed by hand in 3 compartment sink and buckets refilled.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed French fry cutter attached to wall heavily soiled. Observed blade of can opener heavily soiled. Observed basin of food preparation sink heavily soiled. CDI- cleaning process started for all. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various foods in walk in cooler holding above 41F. See temperature chart. CDI- french fries in cooling process relocated to reach in freezer. Observed ambient air temperature of cooler 36-39F. Temperature violation may be due to walk in cooler door not being fully closed for a period of time. VR to ensure that cooler is properly functioning consistently. |
|
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 spray bottle of degreaser unlabeled. CDI- labeled. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several dirty towels on prep surfaces. CDI- placed in buckets of sanitizer. |
|
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. Observed condensate leaking from back of prep unit. Observed second prep unit not properly functioning at time of inspection. Unit was not in use and is scheduled to be repaired. |
|
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. General cleaning needed for shelving under prep table, exterior and interior of reach in coolers, 3 compartment sink etc. |
|
55
|
0.50
|
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 floors throughout in need of cleaning especially near cook line and around drains under 3 compartment sink and food prep sink. |