|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee touch a trash can with gloved hands and go to change gloves without a hand wash conducted in between. CDI-PIC was notified and food service employee rewashed their hands.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed an employee wash their hands a total of 6 seconds during the inspection. Ensure that food service employees are correctly following the hand washing procedure by washing their hands a total of 20 seconds. CDI- REHS guided employee to correctly carrying out hand washing procedure. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be readily available to carry out proper hand washing. Upon arrival, observed upright rack made for sheet pans stored in front of hand washing sink. Observed towels inside of hand washing sink. CDI- Upright was moved during the inspection by PIC after being made aware by REHS. Towels were removed during the inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Ensure that secondary containers used for sanitizer are being labeled with the common name of its contents.. CDI- PIC labeled sanitizer during the inspection. |
|
33
|
0
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Cooling shall be accomplished in accordance to time and temperature by using the following methods: ice baths, rapid cooling equipment, or breaking foods down in to smaller portions. Observed pork recently chopped inside of the walk in cooler in a bulk amount completely filled to the brim. CDI- Pork lid was vented and broken down in to smaller portions. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Foods shall be thawed using an approved method such as under refrigeration so that it maintain a temperature of 41F or less, completely submerged under running water at a temperature of 70F or below, with sufficient water velocity to agitate and float off loose particles in an overflow and for a period of time that does not allow thawed portions of ready to eat food to rise above 41F. Observed pork stored in prep sink thawing using only ambient air temperature. CDI- Pork was placed under running water at a temperature of 65F during the inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service foil pans left open ended inside of dry storage. CDI- Foil pans were inverted during the inspection. |