|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee use hand sink to fill up container for grill. CDI - EHS educated and water discarded. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed cotton towel covering cooked noodles inside flip top. PIC states it helps retain moisture for the noodles. CDI - EHS educated on using an alternate cover such as a single-use plastic wrap. Product voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed steaks at 44-53 F inside flip top unit; EHS noted that the food was over the brim. Product had been placed into unit prior to today’s inspection. CDI - Items taken to walk-in cooler to cool to < 41 F. ***Points scaled back due to significant improvement since previous inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no time stamps on salads. PIC confirmed start time. CDI - Product time stamped. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 crab meat cooling tightly wrapped inside sushi lowboy unit and deep container full of steamed broccoli cooling tightly covered inside walk-in cooler. CDI - EHS educated; items from lowboy uncovered and relocated to walk-in freezer, walk-in cooler product separated in to smaller containers/flat sheet pan and left uncovered to allow proper cooling to < 41 F. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed stainless steel metal spatula stored in stagnant water on cart at cook line. CDI - EHS educated and utensil removed. |