|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turned off faucet with bare hands. CDI: PIC intervened and discussed the importance of turning off faucets with a barrier to not re-contaminate hands. Employee rewashed hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
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. CDI- EHS gave hand washing signs during the inspection. |
|
20
|
0
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed lo mein and rice both cooling in bulk amounts inside of walk in cooler tightly covered. Lo mein dropped a total of 14F in 47 mins and white rice dropped a total of 13F in 37 mins. Both foods were in the first two hour range of cooling. CDI- Foods were moved to walk in cooler to cool at a fast enough rate.
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 . |
|
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 food such as chicken tenders, sushi, and boar head cheese above temperature threshold of 41F or below. Foods above 45F were discarded during the inspection. Foods between 42-45F were cooled down inside of the walk in cooler. |
|
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.Observed foods inside of walk in cooler in bulk amounts tightly covered such as lo mein and rice. Foods were moved to walk in freezer to cool at a faster rate. |
|
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 floors inside of the walk in unit in need of additional on cleaning. Recommend higher cleaning frequency. |