|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands and then use freshly cleaned hands to turn off soiled faucet handles before obtaining paper towel to dry hands to don gloves and handle food at line area. CDI - EHS directed employee to dry hands and then use paper towel as barrier to turn of faucets before donning gloves. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed queso reheating inside of hot holding unit at to go station at 68f. PIC noted queso had been brought up at 9:30 for re-heating. Time of observation 10:20. CDI - queso placed onto stovetop to quickly reheat within 2 hour timeline. EHS verified above 165f. Queso would not have met 2 hour reheating parameters without EHS intervention. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pan of cut romaine lettuce in cold well at end of front service line holding at 68f. PIC identified that cold unit had not been turned on. CDI - lettuce removed to WIC to chill back to 41f as it had been out less than 2 hours. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed pans of washed and cut lettuce cooling in deep pans covered with lids and stacked together inside of WIC. CDI - lettuce placed into ice bath to quickly chill. When cooling food, use methods that allow the food to cool quickly. Do not cover with lids or stack tightly together in the cooler. EHS recommends consulting with above store leadership regarding volumes of foods cooled daily, cooling procedures, and capacity of equipment used for cooling as WIC is very small for scope of processes in use. REPEAT - full point deduction. Continued non-compliance with cooling standards may result in the implementation of a risk control plan or in permit action. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at less than 50ppm quat at back prep table. Maintain sanitizer solution in buckets for wiping cloths at proper concentration. REPEAT |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal food pans stored stacked together wet in various areas of front and back of house. Air dry pans before stacking together. REPEAT |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some splatter and food debris present on shelving and equipment at front line and in back of house needs cleaning. |