|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to handle raw fish fillets and then wipe gloves on wiping cloth and proceed to handle clean utensils and cooked food with same gloves. CD - PIC directed employee to change gloves and wash hands. Gloves changed.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed cases of produce stored directly above washed and cut ready to eat produce in WIC. CDI - washed/cut produce relocated.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed full pans of washed and cut ready to eat lettuce in walk in cooler stacked such that the bottoms of the pans are in direct contact with the food. CDI - pans unstacked and potentially contaminated lettuce removed. Do not allow washed and ready to eat lettuce come into contact with surfaces that may be unclean/unsanitized. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed spindles of shake mixer with dried residue from previous days use. CDI - PIC cleaned. |
|
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. Observed portioned cups of taziki sauce in two line flip top units holding above 41f. Both items overfilled. Observed feta cheese in shallow pan holding above 41f. All other TCS foods in coolers observed to be at 41f or lower. CDI - taziki returned to reach in to chill back to 41f. Feta discarded as it had been in flip top overnight. Do not overfill containers in flip top units. Ensure containers are deep enough to maintain cold holding in flip top units. REPEAT - no point escalation as equipment observed to be operating correctly and all other TCS foods below 41f. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer solution prepared in bucket which formerly contained Taziki sauce still labeled as such. No labeling present on bucket indicating content is a not a food item and is instead a chemical. CDI - PIC placed label on bucket identifying as sanitizer. |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish fillets thawing under cold flowing water with plastic wrapped frozen blocks of shrimp on top of fish not in contact with flowing water. CDI - PIC removed shrimp to WIC to hold until fish thaw complete and shrimp can be placed under cold water thaw. REPEAT |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet/damp soiled wiping cloths laying on equipment surfaces throughout cook line. Once used place soiled wiping cloths into sanitizer solution if they will be used again. Observed sanitizer solution at line with 0ppm quat concentration. PIC noted they only use quat - no chlorine - and that the solution was likely from previous day. REPEAT |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed both in use ice scoops at front line beverage station laying in the ice bin with handles in direct contact with the ice. Store ice scoops in a sanitary manner - either in the ice with the handle above the food or in/on a clean surface when in use. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans stored stacked together wet on utensil storage rack. Air dry pans before stacking together. |