|
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 fryer employee remove gloves after working with raw shrimp, wash hands effectively at available hand sink, but disengage handsink with barehands. CDI - Head chef and EHS instructed employee on proper handwashing. EHS observed proper handwashing by employee prior to resuming food preparation. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed peppers stored above ready to eat foods in WIC. CDI - EHS rotated unwashed produce to readily available shelving to prevent potential contamination.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed recently washed dishes in chemical dish machine, as well as flushed solution, with concentration of 0 ppm when tested using EHS and facility test strips. Facility verified that chemical sanitizer was at proper strength when diluted in washing solution. CDI - PIC and on site staff reran chemical dish machine, priming sanitizer solution until a proper concentration was observed. Three (3) trays of dishes that had been run through the machine that morning were rewashed in sanitizer of proper concentration .
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one (1) bin of cooked potatoes marked as 04/11 - 04/18, an 8 day hold time, within the smoker RIC. CDI - PIC voluntarily disposed of out of date food item. REPEAT. |
|
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 approximately twelve (12) individual ROP servings of salmon thawing in smoker RIC without being removed from reduced oxygen environment. CDI - EHS discussed removal of reduced oxygen environment from ROP fish with PIC. Packages were torn to expose ROP fish to oxygen. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service fry baskets stored at prep area with exposed food contact surfaces. CDI - single service articles were inverted to prevent potential contamination. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor dust on ceiling tiles at rear area of kitchen,. Most notably above ware washing machine. Clean as needed to preclude dust accumulation. |