|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at main handwashing sinks. Food establishment recently underwent remodeling and were take down during this time period. Ensure that food establishment hangs hand washing signs back up. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed some foods out on bar such as ribs, rice, noodles, and boar head product above temperature threshold of 41F or below. Some foods were recently prepped and were moved to walk in cooler to cool. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed hot bar out with no time stamp present or inside of log book. Ensure that once foods are removed from holding they’re immediately marked. |
|
33
|
0.50
|
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.Observed foods placed directly on open air environment display area without proper cooling before. CDI- Foods were pulled and placed in walk in cooler. |