|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed cooling bowl of shrimp stored above unwashed produce within the WIC. CDI - PIC rotated shrimp into the walk in freezer in an effective location to cool effectively and prevent potential contamination. |
|
22
|
1.50
|
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 shrimp in an open container and shrimp in a container covered in plastic wrap stored at the grill side prep unit underside at 43F and 50F, respectively. PIC stated that these items most likely heated up due to the door being opened continuously during lunch time food prep. Door was closed and temperature was recorded approximately 20 minutes later, with no recorded decreases in temperature. CDI - Shrimp were rotated back to the walk in freezer for effective cooling, before being moved to service. REPEAT
No escalation in point deduction due to noted improvement from previous inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed multiple TCS food items, including shrimp in WIC and Salmon in kitchen area prep unit underside, stored for cooling while covered with plastic wrap. CDI - Proper cooling was discussed with the PIC and plastic wrap was removed from cooling foods during their additional cooling periods. REPEAT |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 multiple containers of (tempura flakes, spice shakers) spices throughout the kitchen area. CDI - PIC and EHS discussed proper labeling of working containers. |
|
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 wiping cloth stored on kitchen area prep top. CDI - Wiping cloth was moved to prepared bucket of concentrated sanitizer. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single service plastic containers at the ware washing area drying from recent cleaning. PIC elaborated that these items were cleaned to be reused for food storage. Observed spicy mayo stored in previously used bottle of Kewpie mayo. CDI - Single Service artilces are not to be reused. Proper usage and disposal of single service articles was discussed with PIC. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in female restroom. |