|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed an employee washing hands and at the end of the procedure the employee used bare hands to turn the faucet off. PIC provided education and employee washed hands properly. Observed an employee handle soiled equipment and without a hand wash handled clean equipment in the dish pit area. CDI- PIC had employee wash hands prior to handling clean food contact surfaces and re washed food contact surfaces. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed several metal pans with food debris and plastic residue left on them and stored clean according to PIC. Observed one tomato slicer stored clean according to PIC with food debris left on it. Observed robo cube stored clean according to employee with food debris left inside. CDI- PIC moved all items to dish machine area to be properly cleaned prior to next use. |
|
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. - REPEAT- Observed three containers of cut tomatoes and five containers of ambient prep meatballs densely packed and covered attempting to cool in the wic. CDI- PIC uncovered items so they would quickly cool. |
|
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 squeeze bottles and shakers in need of labeling on the cook line. Observed secondary containers of dry goods without labels in dry storage. |
|
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 several in use wiping cloths stored in a sanitizer bucket below 50 ppm quat. CDI- PIC corrected concentration to 300-400 ppm quat. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed several metal and plastic containers stacked together and still wet. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 hard to reach areas throughout facility in need of cleaning on the floors and walls. Hard to reach areas are underneath and behind equipment. Food debris and grease residue noted on floors of walls and floors in kitchen and dry storage area of hard to reach areas. Clean as often as needed to prevent and reduce the build up. |