|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a black trash bag stored in the basin of the handsink near the office area. CDI- trash bag moved, EHS discussed maintaining access to handsinks. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 the top portion of Sushi flip top unit holding TCS foods > 41F, see temperature chart. EHS found that the bottom reach in portion of unit was at proper ambient temperature (around 37-38F), while the top of the unit was around 52F. Upon further review, EHS found that there was ice buildup in the top portion of the unit, PIC believes this ice buildup could be causing temperature issues for top portion of unit. Sushi employees stated that crab salad and crab sticks were loaded into top portion of unit around 2 hours ago, EHS allowed employees to bring out of temperature products to walk in cooler to rapidly chill. Facility utilizes temperature logs for cold holding units, did not have a temperature log available for Sushi station, PIC stated they will start recording temperatures in response to this issue. Facility will use TPHC for top of unit until it is able to properly maintain temperature. EHS ensured employees understand TPHC procedures, will limit the amount of product used on top portion and will utilize the reach in portion for more cold holding storage while the top isn’t functioning. PIC called facilities at Davidson college to look at unit, will call refrigeration company for service if facilities is unable to fix issue. PIC Michael will update EHS with repair status. VR by 2-28-22 to ensure unit is fixed and holding temperature. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical bottle with yellow liquid with a worn off label, no longer identifiable. CDI- bottle re-labeled as bleach. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 a couple of shakers and squeeze bottles without a label at cookline. REPEAT. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with a wrist watch on while preparing food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed one gasket on the pizza standing reach in unit with damage, peeling from frame. EHS found that all other gaskets had been addressed from previous inspection, PIC is having issues ordering this particular gasket, issues with supply chain. EHS confirmed that facility is still looking for a supplier for this gasket. Points de-escalated because facility is actively attempting to repair all equipment issues. REPEAT. |