|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the employee restroom. CDI -provided new handwash sign via email. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, feta, artichokes and goat cheese in prep top cooler above 41F. Observed shrimp, buttermilk, cod and calamari in reach in cooler above 41F. CDI - Feta was discarded since it was left in the unit from the day before. Artichokes, goat cheese and tomatoes were just prepped and placed in the unit, discussion on proper cooling prior to placing in the unit. Buttermilk, cod and calamari were all voluntarily discarded. Shrimp was just placed in the unit and allowed PIC to place back into the walk in cooler.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 Observed feta in the upright reach in cooler date marked 10/16, pass the 7 days. CDI - PIC voluntarily discarded. Improvement in date marking. For more information on date marking please visit: http://meck.co/FoodSafety -REPEAT- Failure to comply may result in creating a risk control plan during the next inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizing buckets stored on prep tables. CDI - PIC relocated sanitize buckets. |
|
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 cooled pasta in containers covered and stacked. Observed cut lettuce cooling covered in the walk in cooler. CDI - PIC removed covers of the pasta and placed in the walk in freezer. PIV removed covered on the lettuce. -REPEAT- |
|
40
|
0
|
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 food handler with multiple rings and prepping food. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
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 in use utensil in water at a temperature of 121F. CDI - PIC removed the utensils. Discussion on proper storing on in-use utensils |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed couple cutting board heavily scratched and scored. Replace as the grooves are unable to be properly sanitized. |