|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Employee observed dipping utensils in sanitizer after washing. Allow utensils to sit in sanitizer solution for at least 60 seconds. CDI - Employee educated on contact time of sanitizer. 0 pts. |
|
21
|
1.50
|
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 . Cheese sauce measured 120-130F in hot holding. TCS foods in hot holding shall measure at least 135F. Recommend establishment use time as a public health control as it does not hold temp well. Mark the cheese sauce each day once its been heated up with the time, and then use or discard it within 4 hours. CDI - Cheese placed on TPHC today and will be discarded within 1 hour. REPEAT |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P No time label present on kale slaw pans on TPHC. PIC states that they hold it for 24 hours. Kale slaw must be used or discarded within 6 hours if held at 70F or less. Once the time is up, the remaining kale slaw must be discarded. CDI - PIC educated on requirement and time stickers placed on pans. Kept at half credit due to different circumstances. REPEAT |
|
33
|
0.50
|
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 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 . Kale slaw cooling in walk-in cooler stacked up on top of each other with lids on pans. Leave cooling TCS foods uncovered or loosely covered to facilitate rapid cooling. TCS foods prepared at room temperature have 4 hours to cool down to 41F. CDI - Lids removed off pans. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 bucket of pickles observed on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans stored as clean stacked up while still wet. Allow utensils to adequately air dry before stacking. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on bag of flour. Do not store employee personal items where they can contaminate food, clean utensils, or single-use/single-service articles. 0 pts. |