|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on shelving in bakery area, directly above to-go containers.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored in soda cans in kitchen. Use a cup with lid and straw to avoid contamination when handling beverages. |
|
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 a sheet tray of white beans cooling on speed rack in kitchen next to cooking equipment. EHS noted that beans were at 92F at beginning of inspection, employees stated beans were cooked about 1 hour ago. Beans remained on sheet tray for approximately 30 minutes until portioned into deep plastic container, lids tightly secured and brought to walk in. CDI- EHS discussed proper cooling methods with PIC and employees, explained that cooling starts at 135F or below, important to limit the amount of time product sits in room temperature air to meet cooling parameters. EHS explained that once portioned, avoid packing into deep containers and placing lid on product until fully cooled. Lids removed from products and allowed to properly cool in walk in. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food with wrist band on. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep top cutting board during inspection. Ensure wet cloths are held in sanitizer between uses.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a few dry wiping cloths that were soiled, discolored and visible debris. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employees using avocados, cutting into avocados with stickers still attached, had not been properly washed with stickers attached to outside. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of plastic containers wet stacked on clean dish shelving. Ensure air drying before stacking together. |