|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
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 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 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P REPEAT- Observed an employee hand customer food, enter back of kitchen, to wash hands, pass through a door way and don gloves to prep cooked Rte chicken. EHS also observed sushi prep employee only wash hands for 10 secs. CDI- Education was provided and by the end of the inspection EHS observed proper hand wash.
For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
1
|
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. REPEAT- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - EHS observed single use lid stored in handsink behind bakery. CDI- PIC removed the item. Employees stated maintenance/plumber placed the lid in the sink as he is working on the sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - EHS observed high temp dish machine functioning at 147-157F at the start of the inspection and in use. CDI- PIC made adjustments and EHS observed dish machine high temp disk at 161F by the end of the inspection.
For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - EHS observed numerous grab and go items close to edge of the shelf above 41F. See temp chart. CDI- PIC was able to move items to walk in freezer to quickly cool.
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 . |