|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the men’s restroom handsink. CDI- PIC provided soap. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed two large containers of beans and one large container of rice cooked and cooled from yesterday at 42F. Observed cut queso cheese and cut raw beef both not meet proper ambient prep cooling rate. CDI- PIC voluntarily discarded the beans and rice. PIC was able to uncover cheese and raw beef to quickly cool in the walk in freezer. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . - Observed beans and rice not cool properly over night. Items were in deep covered containers. Observed raw beef and cheese not meet proper ambient cooling rate. Raw beef and cheese were in display cases and reach in coolers and tightly covered. CDI- PIC voluntarily discarded the items not meet proper cooling rate from the night before and placed the raw beef and cheese in the walk in freezer uncovered to quickly cool. NOTE: If the violation occurs again during the next inspection permit action and a RCP may be encouraged to implement. |
|
37
|
1
|
Food properly labeled: original container |
No |
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. - REPEAT- Observed several bottles of in use oil and shaker salts without a label. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf - Observed large 50 gallon containers being used to prep foods. A VR will occur within 10 days to ensure all food contact surfaces being used may fit in the 3 comp sink. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -REPEAT- Observed damaged back door frame, cracked tile throughout the facility, and absorbent ceiling tile over meat prep areas.
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. -REPEAT- Observed hard to reach areas in need of cleaning due to grease and food debris residue build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up. |