|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed employee preparing food with gloves on, move trash can with gloves on and went to prepare food with only a glove change in between. Employee was stopped before and asked to wash hands. CDI- Educated, followed by proper hand washing.
Observed another employee recontaminate their hands by turning the faucet off with their bare hands. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed foods on the line holding above 41F. Foods include black bean-corn-tomato mix and ranch dressing containing buttermilk. Items were moved to walk in cooler to be brought below temperature threshold. Ensure that smaller squeeze bottles are used inside of the prep unit and that bottles are returning to the prep unit in between uses. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 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 . Observed items prepared days prior inside of the prep unit without dates listed on the containers. CDI- Labeled during the inspection. |
|
33
|
1
|
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 . Observed quiche in walk in cooler attempting to cool with plastic cling wrap attached. Ensure that foods are proper vented to allow heat to disperse from foods. CDI- Vented quiche during the inspection. |
|
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 container of oil in front of house kitchen area not labeled. Label secondary containers. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed fruit flies in back kitchen area by the soda area. Continue to be vigilant in efforts to effectively control pests. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed some cleaning needed in back of kitchen on walls, floors throughout.
Observed damaged tile in can wash area. |