|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
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 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 . Observed employee wash hands and then use freshly cleaned hands to turn off unclean hand sink faucets without use of a barrier. CDI by education of employee. Hands re-washed and paper towel used to turn off faucets. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 pan of cooling quinoa stuffed avocados at 49f at 11:00 am still at 48f at 11:40. Observed solterito cooling at 60f at 11 am still at 59f at 11:40 and bowl of cut tomatoes at 55f at 11 am still at 54f at 11:40. Cooling rates of the items not sufficient to reach 41f within 4 hours. CDI - items uncovered/unstacked and spread out to quickly cool. REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open partially used container of boiled eggs and open partially used carton of liquid egg product in outdoor WIC with no date mark. CDI - Date marks applied as open dates of both items known. Date mark all opened or prepared TCS Foods which are kept on site longer than 24 hours. REPEAT - no point escalation as sauces all observed to be date marked. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 quinoa stuffed avocados and solterito cooling in pans which are covered with metal lids and then stacked on top of one another. Cut tomatoes cooling in deep metal bowl covered with plastic wrap. CDI - items uncovered and spread out to quickly cool.
Covering items with lids and/or wraps and stacking together restricts air flow. Do not block air flow to food while cooling. REPEAT
Cooling in deep containers - especially in deep plastic buckets as sauces may be cooled now - restricts air flow. Cool all TCS foods in shallow containers / small portions and do not cover or stack together until fully cooled. Do not cool TCS sauces in bulk in deep plastic buckets.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed establishment has mechanical issues with the main line service cooler and with both heated holding cabinets. Establishment has had all 3 units evaluated and repairs are in progress awaiting parts, however, none of the 3 units observed to be operational during the inspection today. Establishment has switched holding all hot and cold TCS foods in these units to 4 hour TPHC at this time, however, this is a temporary intervention. Establishment must have all 3 equipment items repaired or replaced in order to maintain operational hot and cold holding capacity. Verification required within 10 days. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans stored stacked together wet on clean utensil racks. Air dry utensils before stacking together. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed various equipment items in need of repair including ice machine which is not operating with standing water present inside, dish machine not operating - new dish machine is on order. Repair or remove the ice machine.
Note: main line service cooler and one heated cabinet also out of service with repairs in process.
4-502.11(A) Maintain utensils in good repair. Observed all three rubber spatulas hanging at dish area with significant damage to food contact areas - missing/broken rubber edges. Replace. |