|
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. Observed employee drinks stored on clean towels used for storing clean pitchers. CDI - Towels were removed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels’s at the back area prep hand sink. CDI - PIC provided paper towels. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine walls accumulating black residue. CDI - Clean and sanitized |
|
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 Observed cut parsley with cooked onions,radishes and peppers used as a garnish stored on a table next to oven, temped at 50F. Discussed with the PIC their choices since this is a TCS product due to the cut leafy greens, cooked onions. Hours for this establishment is from 5-9. Product was placed out at 5PM. CDI - PIC has chosen to use TPHC for this product. EHS filled out TPHC procedures. Print out the procedures and have available during inspections. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked onions dated marked for 3/3. CDI - PIC voluntarily discarded during the inspection.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna and salmon fish received frozen and thawed without slits for proper thawing. Discussion with the PIC Prior to thawing, frozen raw fish that bears a label indicating that it is to be kept frozen until time of use must be removed from the reduced oxygen environment by cutting or slitting the bag. CDI - educated PIC and PIC silt all the thawing fish. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed light intensity in the food prep areas very dim, when I arrived. At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. |