|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. Observed an employee not wash hands after returning from outside. CDI- Employee was asked to wash hands by person in charge. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed several foods inside of prep unit above temperature threshold due to prep unit not working at full capacity. See temperature chart. Foods above 45F were discarded during the inspection. CDI- Foods in the range between 42-45F were cooled using walk in or reach in cooler. |
|
33
|
1
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety
Observed tightly covered containers of sliced tomatoes inside of the reach in cooler attempting to cool. Refer to temperature log. CDI - EHS educated; products separated into sheet pans and relocated to walk-in freezer to cool down to < 41°F. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed crab thawing under running water inside of packaging upon arrival. CDI- Crab was removed from packaging during the inspection. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two bulk secondary containers unlabeled inside of dry storage area. CDI- Containers of flour and sugar were labeled during the inspection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed salad prep unit maintaining a temperature of 46F during the inspection. Food was discarded and technician was called during the inspection. |