|
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 one of the hank sinks at the back near 3 compartment sinks without paper towels. CDI- Paper towels provided. -0 pts- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed cut cauliflower stored below raw beef and raw salmon in WIC as well as raw chicken next to RTE food on shelving. CDI- PIC had staff took care of the issues and stored the items correctly at the time of inspection. -3 pts- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed high temperature dish machine is not achieving minimum of 160F. PIC is calling the company to come and take a look. VERIFICATION NEEDED within 3 days (2/24/2023). In the mean time, PIC will washed all big dishes in the machine and sanitizing them in 3 comp sink. Residents will be using single service articles until the machine fixed.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residues along a wall/celling of the ice machine. Needed cleaning.
-1.5 pts- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 chicken, egg salads in individual containers on customer grab and go case holding temperature between 43F- 44F. Observed chicken pot pie meat in plastic container in stand up refrigerator near the stoves holding temperature at 50F. Observed hotdogs at 47F in WIC. CDI- PIC volunteer to discard all items. -1.5 pts- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 hotdogs in WIC and prep unit, cooked chicken, steak, corn beef, meatballs in WIC without date marking. CDI- Some items were made yesterday per PIC, proper date mark put on at the time of inspection. Some items were not able to identify, PIC discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed hotdogs and slice tomatoes in prep unit dated 2/13, soup in WIC dated 2/5. CDI- PIC discarded all items. -1.5 pts- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee dried dishes with cloth. EHS discussed with PIC and they are aware of how to dry dishes properly. PIC will have a conversation with staff, so everyone is on the same page. -0 pts- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed a dysfunction dish plate for high temp dish machine. CDI- battery replaced -0.5 pts- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on celling titles above prep area/through out the kitchen. Need cleaning. -0 pts- |