|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed taking soiled plate and silverware to dish machine. Employee then went to handling to-go boxes and a plate of salad without washing hands. Employees must wash hands after handling soiled utensils. CDI - Employee instructed to wash hands and did so. 0 pts. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 4 pans of mussels were missing shellstock tags. CDI - Manager found tags and placed them with mussels. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 . Ravioli (45-52F), penne (51-52F), and spaghetti (45-52F) in drawer cooler below grill were above 41F. Tomato cream sauce in ice bath measured 45F. Half and half in ice bath measured 52F. TCS foods in cold holding shall measure 41F or less. CDI - Items placed on temporary TPHC and will be discarded within 2 hours. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 . Lettuce cooling in deep container at 62F in walk-in cooler. Lettuce cooling in salad cooler at 49F. TCS foods shall be cooled in smaller portions or shallow pans. Do not use coolers on the line to cool TCS foods. CDI - Lettuce in salad cooler placed on temporary TPHC and the lettuce in walk-in cooler was spread out onto sheet pans. |
|
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. Employee preparing desserts was wearing a watch. Food employees shall not wear jewelry on their hands or wrists. 0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm at pre rinse sink is hanging below flood rim of sink. CDI - PIC repaired spray arm during inspection. 0 pts. |