|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and recontaminate on handles. CDI - PIC intervened, educated and hands properly washed. |
|
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 x2 hand sinks with out hand drying provisions. CDI - Stations re-stocked with hand towels. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed spicy crispy chicken and sliced american cheese with out start and end times. PIC confirmed cheese was removed from under counter reach-in unit 45 minutes prior to EHS arrival. However, PIC unable to determine time when chicken product was cooked. CDI - Chicken voluntarliy discarded, start and end times placed for cheese. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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. 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 containers of taco salad cooling tightly covered inside a reach-in unit. PIC stated that the products had been assembled and put into the RIU prior to EHS arrival. CDI - EHS All products uncovered and taken to walk-in cooler for proper cooling. Foods began to decrease towards < 41 F during today’s inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen employee wearing protruding rings and bracelet. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed x5 metal pans wet nested on drying shelf above 3-compartment sink. CDI - Utensils separated to allow proper air drying. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: 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 pink build-up on non-FCS of frosty machine, black build-up on non-FCS of lemonade machine and on various reach-in unit gaskets. Recommend higher and thorough cleaning frequency. |