|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no PT near HS while employee was working in the pizza area. CDI-EHS moved them within reach And explained to employee they need to always have them within reach and stocked. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed mushrooms over RTE chicken. CDI-EHS explained this to both the deli manager and the sushi manager (whose food it was) and EHS rearranged order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed slicer being used for deli meat and cheese, with visible debris. PIC explained they had been using since this morning and their cleaning procedures and to wash it with sanitizer, and only sanitizer (both employee and manager agreed). EHS had them pull up procedures for cleaning and HT procedures explain they have to W/R/S every 4 hrs. CDI-PIC W/R/S while EHS was on site. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 front grab and go where chicken wings and sandwiches are kept between 44-47F. There were some good temps (41F) in the back area but only if they had been there longer than today. PIC explained they make these items and then package them and then put them out on the shelf, some items they cool overnight and then package and then put out. PIC suggested cold holding could be an issue because of the large metal bar blocking the cold air on the second shelf of the grab and go. PIC took all items made today off the shelf and cooled them in the WIC. Observed sushi between 44-55F on the grab and go, PIC said they cool it in the freezer for 25mins then place on the shelf, sushi manager is not sure if they take temps. Sushi was made today and was pulled to cool. Observed cream cheese sitting on a cart, tucked in a corner, where the sushi FE was making sushi rolls. They had. A bag of cream cheese at 61F sitting on the cart. They explained they set it here until they re done rolling and then they put it back in the reach in. -Cream cheese was voluntarily discarded. REPEAT. VR REQUIRED 1/28/2023 |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of sanitizer sitting over croissants. CDI-PIC moved chemical to the bottom shelf.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of oven cleaner in a sanitizer bottle with no label. CDI-PIC labeled. |
|
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 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 sushi between 44-55F on the grab and go, PIC said they cool it in the freezer for 25mins then place on the shelf, sushi manager is not sure if they take temps. CDI-Sushi was made today and was pulled to cool. |