|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed hand washing signage and paper towel dispensers adjacent to 3 compartment sink. PIC elaborated that hand washing supplies had previously been available at ware washing sink, including a removed soap dispenser. Facility is advised to remove paper towel dispenser and handwashing signage to prevent handwashing violations.
6-301.14 Post a handwash sign at each handsink. Observed stove area handsink with no handwashing signage. CDI - EHS provided facility with hand washing signage in both English and Spanish.
No handwashing violations were observed at time of inspection. |
|
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 Upon EHS arrival, cooking and preparation of multiple food items were observed. Two (2) food items (cooked jalapeños and cooked chicken) were observed correctly cooling (open and ventilated) within the WIC. However, approximately five (5) foods items, including cooked pork and chicken pans, were stored at prep table surfaces. Upon observation at approximately 3 p.m., items were all observed above 135F. Towards the end of observation period, approximately 90 minutes after start of inspection, food items were observed cooling ambiently at an insufficient rate. CDI - PIC delegated task of rotating ambient cooked food items to walk in freezer to properly cool. EHS provided cooling charts for ready to eat and cooked food to PIC.
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 |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately six (6) squeeze bottles held in back area prep top with no labeling. Apply direct or station labeling as needed to properly identify working containers.
Note: Front area serving line bottles were all labeled correctly using direct labels and station labels. Copy this system when labeling prep top working containers. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service to go boxes at serving area with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed dirty dishes stored on slotted shelves, supported by flattened cardboard. Additional cardboard sheets were observed stored adjacent as replacement shelf sheeting. Remove cardboard sheets and, if necessary, replace with non absorbent shelf covers, such as plastic sheeting.
4-501.11 Maintain equipment in good repair. Observed broken latch at walk in freezer door. Observed considerable ice buildup on floors of walk in freezer. Repair equipment as needed to guarantee self closure at walk in freezer and prevent potential contamination of food via ice build up. |