|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Ensure that team member is effectively washing hands in between changing between two different raw meats. Observed employee make a glove change between handling raw chicken and raw beef. CDI- Person in charge stopped the employee to wash their hands and educated during the inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed a team member use the hand washing sink to wet a wet wiping cloth during the inspection. Observed the same team member use the hand washing sink top fill a pan during the inspection. CDI- Employee was educated on potential uses for hand washing sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Observed some plastic containers stored clean with visible debris left attached. Plastic containers were moved to dish room to be washed, rinsed, and sanitized again. |
|
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 tcs cold held foods for safety above temperature threshold in some areas on the make line due to not actively cooling before placing inside an open air environment. Ensure that prep time is taken in to account and food is fully cooled after the process before placing on line. CDI- Foods above temperature threshold such as salad mix (44.5F), sliced tomatoes(46.3F), cole slaw (44.5F) and spinach dip(48.7F) were moved to blast chiller and walk in freezer to actively cool by PIC. |
|
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 items recently prepared attempt to cool inside of the prep unit. Ensure that open air environments such as prep units are not used for foods to cool rapidly. Cole slaw, sliced tomatoes, spinach dip and salad mix were moved to blast chiller. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on countertop in two locations on the line. CDI- Wet wiping cloths were moved back to sanitizer buckets during the inspection. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes wet stacked in pan storage area. Pyramid stack dishes that are wet to effectively air dry in the future. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 comp sink during the inspection. Repair as needed. |