|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several (greater than twelve (12)) bin of TCS and non TCS foods, including carrots, beans sprouts, and cut cabbage, and multiple bins of cooked, bone in chicken and fried chicken chunks, uncovered in WIC and walk in freezer. PIC stated that many of these items had been rotated while open to thaw or cool. When observed, the majority of these items were already at proper cold holding temperatures. EHS reviewed coverage procedures with PIC, discussing storage expectations.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed one (1) box of unwashed produce (mushrooms)stored over effectively stored and washed produce in the WIC. CDI - Produce was moved to readily available unwashed produce section of WIC storage. EHS and PIC reviewed establishment WIC storage order chart on WIC door. |
|
23
|
0
|
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 four (4) recently prepared TCS food items (washed bean sprouts, chopped cabbage and carrot mix, cooling wonton wrappers and soaking pad Thai noodles) requiring date marks. All other TCS foods requiring date marks, including those in the prep unit underside, cooked proteins in the WIC and cooked items in the freezer, were appropriated date marked. CDI - PIC added date marks to these items as advised by EHS. EHS and PIC reviewed date marking requirements.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths in front area sanitizer bucket were observed held in soapy sanitizer bucket, reading at 0 ppm when observed via EHS and facility test strips. Wiping cloths in kitchen area sanitizer bucket were observed as being placed in properly concentrated sanitizer. CDI - PIC remade sanitizer to an approximate strength of 100 ppm and placed wiping cloths within sanitizer, setting them back at front area. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
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 single service boxes (napkins, to go bags) in dry storage area shelving stored on broken down cardboard sheets. These items were stored adjacent to/beneath items that could potentially expose the items to splash or spillage (hermetically sealed soy sauces, vegetable oil, canned goods etc.) Replace cardboard with non absorbent material sheeting, such as plastic or foil. REPEAT.
Note: No escalation in point deduction due to improvement from previous inspection and ongoing compliance improvements; PIC has removed absorbent surfacing from the storage of items such as cooking oils, sauces, and cleaners. Due to their proximity to these items, it is recommended that single service shelving, have removed cardboard shelving as well. |