|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a small container of cooked macaroni noodles with no date label. Observed a container of grits with no date mark. CDI- products cooked yesterday as per PIC, properly labeled during inspection. |
|
28
|
1
|
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 a couple of chemical bottles with no label stored in chemical storage area. CDI- bottles labeled, EHS discussed finding a more permanent way to label these bottles. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 large containers of dry goods (salt, sugar, flour) with no label (stored in white containers near prep area). |
|
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 quat sanitizer testing at 0ppm in sanitizer buckets to begin inspection. EHS found that sanitizer bay filled up at 3 comp sink was also 0ppm. CDI- PIC drained bay, adjusted dispenser hookup and sanitizer began dispensing at proper concentration. All buckets refilled during inspection. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados with stickers still attached on skin, stickers must be removed prior to washing and cutting. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops and utensils stored in room temperature water. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple of individual colored cutting boards with deep grooves and damage, no longer smooth and easily cleanable. REPEAT. Note: points de-escalated as facility has purchased new gaskets since last inspection, facility has also purchased some new cutting boards, needs to discard/remove old cut boards from rotation. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in reach in units, mixed in with retail food. EHS discussed marking employee food and storing in a designated area, away from retail product. |