|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Ensure that team members are using designated area to drink and store beverages. Observed an employee drink inside reach in freezer. Observed an employee drink on prep station. CDI- One drink was discarded a separate container labeled employee use only will be made for drink stored inside of the freezer. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Upon arrival, observed an employee wash their hands inside of the 3 comp sink during the inspection. Ensure that team members are aware to only wash hands at hand washing sink only. CDI- REHS guided team member to wash hands inside of the hand washing sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some foods without coverage present inside of walk in coolers that was not being actively cooled. Ensure that foods are properly covered either with plastic cling wrap or lid for container. CDI- Person in charge covered uncovered foods during the inspection. |
|
22
|
0
|
Proper cold holding temperatures |
No |
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 . Observed bean sprouts inside of prep unit at a temperature of 43.2F. CDI- Bean sprouts were moved to walk in cooler to cool down below temperature threshold during the inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of carrots stored inside of walk in cooler on the floor. Ensure that foods are stored at least 6 inches off the ground. Person in charge will find room for food in the walk in cooler on the shelving. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket too weak at 10 ppm during inspection inside of sanitizer bucket. Sanitizer was discarded during the inspection and remixed to the correct strength. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed in-use utensils handles making direct contact with the food in uncooked rice during the inspection. CDI- Handle was removed by person in charge during the inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some tiles with cracked during the inspection. Ensure that floors are smooth and easily cleanable. |