|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
Ensure that team members are washing their hands in between touching clothing and parts of the body. Observed an employee touch clothing without changing gloves or washing their hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed some metal pans with food debris and labels left attached from previous uses on air drying shelves. CDI- Dishes were removed and sent to dish area to be washed, rinsed, and sanitized again.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch containing buttermilk stored on countertop out of temperature at 63F. Observed burgers over stacked inside of reach in unit holding above temperature threshold at a range of 41-45F. Observed raw chicken inside of prep unit at 45F. CDI- Burgers and chicken were cooled down using walk in cooler. Ranch was 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed a pan of secondary squeeze bottles without labels attached to identify the common name of contents inside of the squeeze bottles. CDI- Labeled during the inspection. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles making contact with product inside of flour and sliced tomatoes inside of prep unit
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
CDI- Both removed during the inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. |