|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC in facility without certification. CDI - PIC with certification in facility within 20 minutes of inspection start. -0-
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink used to dump hot liquid and to wet wiping cloth for cleaning. CDI - PIC instructed handsink only be used for handwashing. Other activities take place at prep sink in prep room near rear entrance. -1- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle and ice scoop stored in soda water overnight as cleaning method. EHS advised PIC to use wash, rinse and sanitize steps for cleaning. -0- |
|
20
|
1.50
|
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. Observed cooked ribs cooled in walk in cooler since 5P at 43-47F. CDI - PIC voluntarily discarded and methods for long term compliance such as cooling in thinner containers while uncovered discussed. -1.5-
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cooked ribs cooled overnight in deep bins with ribs stacked, not allowing air flow around products to help cool faster. CDI - Product voluntarily discarded and long term cooling options discussed. -0-
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near cook line. Maintain and increase pest control as necessary to remediate issue. -0- |
|
49
|
0.50
|
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 water buildup inside raw wing cooler on bottom, ice buildup around walk in freezer door and buildup on shelving in kitchen. Clean often enough to prevent buildup. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at elbow under rear handsink to immediate right of walk in cooler door. Per PIC, facility recently had this issue repaired. Repair again. -0- |