|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC today without certification. Provide a PIC with certification during all operating hours. -1- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed strainer stored in bar handsink used to rinse soda nozzles. CDI items relocated and PIC reminded to keep handsinks clear for handwashing only. REPEAT -1- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed containers of cleaners and polish stored in direct contact with paper napkins in hallway storage chest. CDI - These items moved to another location to prevent contamination. -1- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing in standing cold water on drain board of prep sink to the immediate right after entering kitchen. CDI - EHS educated PIC about cold water temperature being 70F or below. Shrimp was 57F and was immediately moved inside reach in cooler to cool. -.5- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is non-TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed beans and rice in storage bins with bowls submerged in food used as scoops. CDI - PIC removed bowls and EHS educated PIC about using a utensil with a handle for dispensing. Observed icing knife used for scooping avocados stored between two containers along solid cooling rail inside flip top. Keep Items in a clean, dry location. CDI - PIC moved scoop to deli paper. Bowls placed in dish pit for cleaning. -0- |
|
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 wet nesting of drinking glasses in host station. Separate and allow to air dry prior to stacking. -0-
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean blender used to make salsas stored in soiled milk crate on shelf in kitchen. Move to a clean, dry location. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go trays stored with food contact surfaces facing up near tea urns. CDI - PIC inverted these to keep food contact surfaces protected. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed more than 24 hours between cleaning of the inside of chemical dish machine. Buildup inside dish machine around the top at corners. Clean often enough to prevent buildup. -0- |