|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tall slim jim trash can pushed in front of hand sink blocking access near dish/food prep sinks. CDI - trash can relocated. REPEAT
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink used as dump sink in dough prep area. CDI through discussion with PIC. Do not use hand sinks for purposes other than washing hands.
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available for hand washing at hand sink near dish sink. CDI - PIC replaced batteries in soap dispenser - soap now provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing food handler gloves touching faucets/other unclean surfaces at 3 part sink then wipe gloved hands on towel and continue on to handle pizza dough without changing soiled gloves. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed. REPEAT |
|
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 can opener with significant dried buildup on/around blade area. CDI - relocated to dish area for soaking/cleaning. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed calzones prepared previous day at 43f in WIC. CDI - discarded. A language barrier exists that prevents full clear understanding of the cooling process used for the calzones. EHS recommends using links embedded in this section to help employee with understanding of cooling process and EHS recommends PIC track/log process used with calzones to ensure they are properly cooled. 0 point deduction. |
|
33
|
0.50
|
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 calzones cooling from previous day did not meet cooling parameters (see #20). Calzones may have been wrapped/sealed prior to being fully cooled prior day which prevented them from fully cooling. Use methods to ensure calzones are fully cooled to 41f before wrapping/sealing in wrap. Once calzones are wrapped, if the temperature has elevated above 41f during the wrap process, PIC may consider briefly placing into freezer to quickly chill back to 41f prior to storage in WIC. REPEAT - points reduced to half as other cooling methods observed to be in compliance. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some shelving in need of cleaning in back of house. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste cardboard on ground around recycling dumpster used by establishment across the street. This is a shared space which is utilized by three food handling establishments with branded material from all observed present. EHS strongly recommends reaching out to other establishments and/or property manager to assist with maintaining area clean. 0 point deduction at this time. |