|
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 an employee during the inspection go inside of walk in cooler and return to cooking foods without washing hands or changing gloves in between tasks. Ensure that team members are washing hands in between the changing of tasks. CDI- Employee washed hands after REHS asked. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink shall be readily available and used for the sole purpose of handwashing only. Observed hand washing sink used to add water to cooking pan during the inspection. CDI- Person in charge educated cook on the appropriate used for hand washing sink. |
|
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. 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 refried beans cooling inside of the walk in freezer at 56.5F. After 26 minutes refried beans only dropped a total of 1.1F. In order to meet cooling, refried beans would have had 3.12F. Observed lettuce not drop in temperature in 23 minutes. In order to meet cooling lettuce would have had dropped 2.76F. CDI-Ice was added to lettuce to cool at a faster rate. Refried beans were broken down in to smaller portions with plastic cover removed from the top of the beans. |
|
22
|
3
|
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 some items above temperature threshold of 41F or below. Items include shrimp in two places, crema, tomatoes, and tilapia. |
|
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 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 a bulk amount of refried beans cooling inside of walk in freezer with plastic cling wrap attached. Observed lettuce stored with the lid on top. Ensure that foods properly cooling methods are being followed to allow foods to cool at a faster rate. CDI- Food was broken down in to smaller portions to cool at a faster rate. |
|
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. Flies and roach observed. Be vigilant in efforts to further control the spread of pests. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed santiizer in the buckets at a concentration of 10 ppm. Sanitizer was remixed during the inspection to the correct concentration. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Food establishment currently does not have a thermometer or dish plate to measure the rinse temperature for dish machine. Verification required. No points due to REHS not mentioning in previous inspection. |