|
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 - Observed food employee not vigorously rub hands for 20 seconds and proceed to turn faucet off with bare hands after hand washing. Observed dishwasher handle soiled equipment then handle clean equipment without washing their hands in between, CDI, employees rehashed hands.
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 (E) Wash hands after handling soiled equipment or utensils. -P |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 1 deep pan of creamy spinach cooling at 47 degrees F at 1:06 pm. At 1:36 spinach was at 46 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. Spinach separated to 2 shallower containers and placed in walk in walk in cooler to rapidly cool. Significant improvement since previous inspection.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed spinach crisp, samosa and cauliflower held out of temperature control for a few hours according to PIC but not written procedures for Time As a Public Health Control. CDI, handout emailed and completed during inspection.
TPHC procedure template may be found at: http://meck.co/FoodSafety |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 1 deep pan of creamy spinach cooling at 47 degrees F at 1:06 pm. At 1:36 spinach was at 46 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. Spinach separated to 2 shallower containers and placed in walk in walk in cooler to rapidly cool. Significant improvement since previous inspection. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly and fruit flies in kitchen. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed sheet pan with food prep temporarily stored on top of garbage can. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed produce such as carrots being peeled but not washed prior to preparation. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bags of clean linen stored on ground. |