|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed one (1) food employee grab discarded receipt and foil sheet from the floor, dispose in nearby trash can, then begin donning gloves to return to service. CDI - EHS intercepted employee prior to food prep and observed effective corrective hand washing.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed four (4) food employees wash hands effectively, then turn off faucet barehanded. CDI - EHS coached employees on effective, proper hand washing procedures. EHS observed effective corrective hand wash by employees at each instance before reengaging in food service. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 prep area unit with non-functioning refrigeration; all TCS items were observed at temperatures above 60F. Items held in top portion of bin were observed above were on TPHC system at time of inspection. CDI - All TCS food items in unit underside were voluntarily disposed of by PIC. A verification will occur no later than 05/13/2023. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed sliced cheese on foil in grillside ice bin placed with a label marking an initial time of 10 a.m. Additional cheese slices were pulled from colds holding and placed in the bin without label being changed. Correct label was available and printed, but had not been placed on pan. All other TPHC items were observed with correct labels. CDI - Correct label was placed on bin. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two (2) squeeze bottles and two (2) spice shakers at grill line and fryer station without labels. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee (grill line cook) with wrist watch.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed approximately one (1) employee engaged in food prep (preparing milkshakes) without effective hair restraints. |
|
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 use to-go bins at fryer side heat lamp with exposed food contact surfaces. CDI - Single use articles were reoriented to prevent potential contamination. ‘
Note: Other inverted single service articles were protected either by plastic sheeting or overhead storage shelving. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting on dry racks above 3 compartment sink. Replace/resurface non food contact surfaces as necessary to be smooth and easily cleanable. |
|
53
|
1
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed employee restroom without covered receptacle. PIC was informed of requirement of a covered receptacle. REPEAT.
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urinal in employee restroom as requiring considerable additional cleaning |