|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 one container of egg wash made with milk with date mark of 07/09/2022 in reach in cooler. CDI - PIC voluntarily discarded. EHS advised PIC to keep the correct dates on TCS foods after cleaning and sanitizing container. -0- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 tight lids in place on cooling hummus, egg salad, cooked chicken and other TCS foods prepared in the morning in deep portions inside reach in cooler and flip top section of prep unit. Facility does not have a walk in cooler or other means of rapidly cooling. CDI - PIC vented lids and food employees advised about not exceeding fill lines inside containers of foods for proper temperatures. EHS advised PIC that a reach in freezer may be used to rapidly cool if other methods do not support quick cooling. -.5- REPEAT |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in dining room, near restrooms and near rear reach in coolers. Maintain and increase frequency of pest control as necessary to rid facility of flying insects. -0- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed buildup inside ice in chest used for customer drinks. CDI - PIC discarded ice, cleaned container and educated food employees about keeping debris from ice. -1- |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed one front counter employee wearing fingernail polish preparing drink without wearing gloves. CDI - PIC educated food employee and gloves worn. -.5- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed to-go soup bowl used to dispense soup stored submerged in vegetable soup. CDI - PIC discarded bowl and remaining soup. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed manual warewashing in 3-comp sink in wash water at 96F. CDI - PIC instructed sink refilled with hot water. Sink dispensing detergent from dispensing tube at 98F and hot water in a separate stream from faucet at 118. The mixture was 108. Soap turned off and only hot water used to fill the remainder of sink to 112F before warewashing. -.5- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash bin at handsink in kitchen. Provide one at each handsink. -0- |