|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed no paper towels at handsink near 2-comp sink. CDI - PIC placed roll at handsink.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tea urn stored on handsink blocking use at beginning of inspection. CDI - PIC moved tea urn to restore access to handsink. -0- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 cooked collards cooling from previous day at 47-48F. CDI - PIC voluntarily discarded and RISK CONTROL PLAN required today for cooling and cooling methods for TCS foods. -1.5- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed disinfectant used on prep tables for sanitizing food contact surfaces. CDI - PIC stopped using disinfectant and will use only for disinfecting nonfood contact surfaces. -1- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 overstacked, deep plastic bins of cooked house made collards, house made mac and cheese cooling in walk in cooler with lid in place and some with melted ice wands inside at 0 degrees per minute. Per PIC, these products are actively stirred. PIC lid removal and more active stirring. -1- THIS IS THE THIRD CONSECUTIVE INSPECTION WITH MAXIMUM POINT DEDUCTION. A RISK CONTROL IS REQUIRED TODAY FOR COOLING AND COOLING METHODS. VR NO LATER THAN 06/03/2022 TO ENSURE FACILITY HAS COMPLETED RISK CONTROL PLAN AND IS ACTIVELY LOGGIN TEMPERATURES THROUGHOUT THE COOLING PROCESS. -1- |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on several food employees handling food. -.5- REPEAT |
|
52
|
1
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-205.12 Prohibit a cross-connection between a water and non-potable system. Observed hose connected to hose bibb stored in basin of outside can wash with grease buildup in bottom and bucket of grease stored inside. See attached photo. CDI - Hose hung up and bucket of grease moved. -1- |