|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
PIC is not food safety certified. Permit is within 210 days of issuance date. No point deduction.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed fried eggs in container sitting on counter top < 135F. No temperature control. CDI- Allowed PIC to place eggs on TPHC with a 4hour time hold. Eggs labeled for 3pm discard time. Provided PIC with TPHC procedures template.
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 . |
|
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 shredded lettuce stored in bowl on top of prep cooler > 41F. CDI-lettuce marked for 4 hour discard time as it will be maintained off of temperature control per PIC. Provided PIC TPHC template.
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 . |
|
23
|
1.50
|
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
Observed multiple food items in prep cooler for more than 24 hours without date marks. CDI- date marks added to food items to reflect date of bulk containers of the same food in the walk-in cooler.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 several working containers of dry foods without food labels. |
|
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.
Observed multiple wet stacked containers on the drying rack. |
|
54
|
0
|
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.
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
Observed garbage dumpster doors and lids open. Observed trash bags containing food and several empty boxes stored on the ground in dumpster pad area. Photos attached. |