|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
For more information on food storage order please visit: http://meck.co/FoodSafety
Observed raw shell eggs and raw hamburger above salad dressings in reach in cooler. CDI - EHS did not observe any contamination. PIC rearranged storage order. - 1.5 - |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
Observed no thermometer in flip top prep unit across from grill on cook’s line. |
|
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 wet wiping cloths around kitchen and front line stored on counter top. CDI - PIC placed cloths in chlorine sanitizer at 100ppm concentration. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location.
Observed ice scoop stored on grate of soda machine. CDI - PIC placed scoop in ice with handle above product. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed single serve storage in hallway where customers can access. Partition items to prevent customer access. |
|
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 damage to bottom of freezer door and broken self closing latch on freezer. Repair.
Observed split door gaskets on 2 door freezer.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed rusted legs/shelves on prep tables, 3 compartment sink, and tables along cooks line, exposed wood in facility ( shelving and wall attachments). Seal or paint to provide for smooth, corrosion resistant surfaces. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed missing/cracked floor tiles at back door, under 3 compartment sink, by fryers, and in men’s and women’s restroom. Repair/replace. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed lighting intensity in walk -in cooler to be 5 foot/candles. Increase lighting to 10 foot/candles minimum. |