|
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 pouring small portion of calibration ice water into the hand wash sink basin. CDI - PIC and employee were coached as to the use restrictions of handwashing sinks. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 three (3) buckets of fried chicken holding at 122F, 127F, and 124F at the hot/cold display island. CDI - PIC voluntarily disposed of out of temperature food items. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 multiple TCS food items, including rotisserie chickens and dumplings, holding above temperature in the cold holding portion of the hot/cold display island. Equipment gauge read at a temperature of 51.3F at the time of inspection. When EHS inquired to the PIC when the cold holding items were placed within the display, PIC could not recount a specific time. CDI - Properly cold holding items were rotated to the WIC to maintain their temperature. Out of temperature items were voluntarily disposed of by PIC. Prior to the end of the inspection, equipment gauge displayed a temperature of 39.1F, and ambient temperature of the equipment registered at 40F. Effectively recorded scheduled defrost periods of equipment and verify temperature of hot and cold holding TCS foods throughout the day. REPEAT
No escalation in point deduction due to noted improvement from previous inspection. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 1 shaker of sesame seeds unlabeled in the sushi prep area. CDI - Working container was effectively labeled. |
|
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 minor build up of food soils in gaskets of deli and sushi display cases. |