|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 a container of ham marked 11/14, had exceeded 7 day limit. CDI- product voluntarily discarded. PIC discussed date marking requirements with employees. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unmarked chemical bottle at chemical storage area. PIC stated this bottle is a bleach water mix, used for spraying down cutting boards at the end of the night before washing in high temperature dish machine. CDI- bottle labeled during inspection, all other bottles marked with pre-labeled stickers. REPEAT. |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados contacting skin of other avocados with stickers still attached, have not been properly washed. REPEAT. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of room temperature water being used to store multiple utensils at the cook line. REPEAT. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to main prep unit with deep grooves and staining, no longer smooth and easily cleanable. Observed individual cutting boards used in the back (specifically red cutting board) with deep grooves, no longer smooth and easily cleanable. REPEAT. Note: red cutting boards removed from rotation during inspection. |
|
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 walls near cooking equipment with minor black buildup, in need of cleaning. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulbs in dry storage room (with open boxes of potatoes) with no shield. REPEAT. |