|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed an employee enter the front prep area donning gloves as they pass through the doors. Prior to food prep no hand wash occurred. Ensure hand washing occurs as often as needed when donning gloves, changing task, adjustment of clothing and passing through door ways. CDI- Education was provided by PIC and EHS observed proper hand washing by end of the inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed debris in hand sink near grill line and bar. CDI- Education provided PIC cleaned sink. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed raw fish eggs without proper parasite free documentation. A VR will occur within 10 days to ensure documentation is provided. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw salmon stored above packaged bacon bites. CDI- PIC corrected the storage order.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 - EHS observed made in house tuna salad and sliced turkey dated for a packed date and according to the PIC the packed date is not the true prep date. PIC stated the items could have been two days old prior to being packed. EHS also observed crab cakes in the display case without as date. PIC stated the crab cakes were prepared 2/24 and then frozen. EHS did not observe a thaw date. EHS also observed 10 chicken breast in the display case without a date. PIC stated items were prepared that morning and would be kept another day if not sold. CDI- PIC was able to correct all date marking issues.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed display case molding damaged with plastic absent near door seals. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. 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. - EHS observed walk through door jams between meat prep and 3 comp sink area damaged and absent with exposed materials noticeable. |