|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer bucket stored inside of hand sink. Observed hand sink blocked by dough containers. CDI - Both items removed. - REPEAT - 2 - |
|
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 fried eggplant cooling from overnight at 47F. Eggplant was believed to be not fully cooled in walk in cooler, and then transferred to pan where it was covered and placed in prep unit. Observed lettuce cooling in prep top for 30 minutes reflecting a .03F/minute cooling rate. Item cooled from 60F to 59F during that time. CDI - Egg plant voluntarily discarded. Lettuce moved to walk in cooler for rapid cooling. - 1.5 - |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 fried egg plant cooling from overnight at 47F. Items were covered and placed into prep unit before being properly cooled to 41F. Observed lettuce cooling in prep top for 30 minutes reflecting a .03F/minute cooling rate. Item cooled from 60F to 59F during that time. CDI - Egg plant voluntarily discarded. Lettuce moved to walk in cooler to be rapidly cooled. - 0.5 - |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of lemons, salmon, and tomatoes stored on floor in walk in cooler. - 0 - |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed loaves of bread stored in grocery bags with no barrier. CDI - Bread moved to food safe container. - 0 - |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored over single - use pizza boxes in dry storage. CDI - Items moved to lower shelf, below any food items or food contact surfaces. - REPEAT - 0.5 - |