Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Make sure all knives are cleaned and sanitized good before placing them in the holder. Clean all food contact items good, then sanitize with 200-300 ppm quat sanitizer.
1.5
35.
Use approved storage to keep all single use meat trays off the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Store all meats according to final cook temperature, with highest final cook temperatures on bottom shelves or racks. For example, raw ground beef would be below beef steak such as filet. Use a divider or keep 18 inches of space between items such as raw pork and fully cooked ribs in the display unit. Use proper food storage to minimize risk of cross-contamination.
1.5
36.
Fix walk-in freezer door that is scrubing the door gasket; gasket is torn.
0.5
45.
Repair any cracked or damaged floor tiles. Reseal or caulk baseboard molding to walls where it is developing cracks.
0.5
47.
Use approved storage to keep all items off the floor; no crates (walk-in freezer)
0.0
49.
Documentation of approved training - 2 point credit awarded.
Raw meat that was being discarded was placed on the sanitizing end of the 3-compartment sink. Do not place any food in this area, especially raw meats due to contamination risk to cleaned/sanitized utensils. Sanitizer spray bottles were weak; make sure all solutions are 200-300 ppm quat. Change solutions regularly and use test kits to ensure proper strength.
1.5
36.
Fix walk-in freezer door that is scrubing the door gasket; gasket is torn.
0.5
45.
Repair any cracked or damaged floor tiles. Reseal or caulk baseboard molding to walls where it is developing cracks.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Repaint/replace bottoms of display coolers where paint is chipping and flaking. Gasket on walk in freezer was replaced, but is torn again. It looks like the closing mechanism is going to continue to tear the gasket unit door is repaired so it does not scrub. Repair door so it does not scrub.
0.5
45.
Repair areas in floors where tiles are cracked or broken. Repair grout as needed. Reseal baseboard molding to walls where it is developing cracks.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Repaint/replace bottoms of display coolers where paint is chipping and flaking. Gasket on walk in freezer was replaced, but is torn again. It looks like the closing mechanism is going to continue to tear the gasket unit door is repaired so it does not scrub. Repair door so it does not scrub.
0.5
45.
Repair areas in floors where tiles are cracked or broken. Repair grout as needed. Reseal baseboard molding to walls where it is developing cracks.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not place dirty knives in the holder until they have been cleaned and sanitized. All food contact surfaces or equipment should be cleaned and sanitized after each use or every 4hrs under constant use. Do not store utensils dirty.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Do not wash hands at 3-comp sink. Hands must be washed at handwash sink only. Make sure employees hands are washed everytime they are contaminted or when coming into the meat room after being out of meat room. Hand washing is the best defense in preventing disease spread.
2.0
45.
Repair bottoms of walls where they meet the floor molding. There are lots of cracks and crevaces to allow pests, dirt and water to penetrate.
0.0
49.
Documentation of approved training - 2 point credit awarded.
FOOD TRAYS ON THE CLEAN SIDE OF THREE COMPARTMENT SINK WERE NOT THOROUGHLY CLEAN, BETTER CLEANING NEEDED. SANITIZER WAS NOT MADE UPON ARRIVAL AND WAS BEING MADE DURING THE INSPECTION.
2.5
23.
DUMPSTER LID WAS OPEN KEEP CLOSED.
1.0
28.
REPAIR, REPLACE OR SEAL ALL BROKEN TILE IN THE MEAT MARKET PREP AREA.
SANITIZER SHOULD BE READILY AVAILABLE. SANITIZER WAS NOT MIXED UPON ARRIVAL OR DURING INSPECTION. QUAT AMMONIA SHOULD BE 200-300 PPM. BROKEN OR CRACKED FOOD TRAYS SHOULD BE REPLACED.
2.5
17.
OUTSIDE EDGE OF MANY FOOD TRAYS HAVE BROKEN LIPS. REPAIR OR REPLACE FOOD TRAYS PRIOR TO REACHING FOOD CONTACT SECTIONS.
1.0
23.
DUMPSTER LID WAS OPEN AND PLUG WAS MISSING. KEEP DUMPSTER LIDS CLOSED AND REPLUG.
1.0
32.
WALKIN COOLER HAD CRATES WITH PACKED BOXES. THERE WAS NO DELIVERY TODAY. KEEP STORAGE OFF FLOOR
