|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed water at pizza station handsink only reach 85F. Observed trash can in front of pizza station handsink. CDI- By the end of the inspection EHS observed hot water at 102F and trash can moved by PIC. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 veggie burger, grilled chicken, pork loin and two large containers of rice not at 135F, see temp chart. CDI- PIC was able to reheat items to at least 165F since PIC stated items had only been out of temp for less than two hours. |
|
33
|
1
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety -REPEAT- Observed sliced tomatoes, pizza sauce, sliced cheese, prepared turkey sandwiches, prepared ham sandwiches, shredded cheese all covered and attempting to cool in reach in, low boy, or flip top prep units. CDI- PIC moved all items to blast chiller to quickly cool. NOTE: If violation is a repeat violation permit action will occur with a recommendation of a RCP to be implemented to address the chronic violation. |
|
40
|
0.50
|
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 several employees wearing watches and bracelets on the wrist while preparing RTE foods and handling clean equipment. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use wiping cloths in soap and water in between its use. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- REPEAT- Observed several (6-8) tongs with damage to the food contact surface pieces. Damaged noted was burns and deep crevices. CDI - PIC voluntarily discarded.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- Observed deep cuts and grooves on several cutting boards throughout the facility in need of resurfacing or replacing. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. - Observed several handsinks without a trash bin. CDI- PIC provided bins. |