|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employees handling and cutting limes with bare hands during inspection. Observed employees handling and cutting tomatoes with bare hand during inspection. Observed employee handling lettuce in prep sink with bare hand during inspection. CDI- all products contacted with bare hands voluntarily discarded, EHS observed proper glove use for remainder of inspection after 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 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 . Observed lettuce in cold holding line holding above 41F, see temperature chart. PIC believes lettuce was just prepped and washed and put directly into unit. CDI- lettuce removed and brought to walk in cooler to chill before use. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple of generic bottles filled with chemicals with no label during inspection. CDI- bottles labeled during inspection. EHS discussed maintaining labels an all cleaners/chemicals. REPEAT. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red bucket of sanitizer near kitchen prep unit/cook line registering at 0ppm quat sanitizer. CDI- bucket filled with sanitizer during inspection. REPEAT.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed red sanitizer bucket stored on the floor near bar area. CDI- bucket moved. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles contacting food in dry storage containers. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go containers and plastic cups stored on the floor in dry storage/office area. |
|
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 microwave with significant buildup, in need of cleaning. |