|
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 dolly cart blocking access to handwashing sink. Table was moved during the inspection to allow access.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink in the back prep room without soap present during the inspection. Soap was added to dispenser during the inspection. CDI |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Food shall be properly stored according to the final cook temperature. Inside of the walk in cooler pork sausage was observed stored below raw chicken. CDI- PIC reorganized foods during the inspection. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed chicharrones inside of hot box at a temperature of 128F. Chicharrones were reheated to 182F during the inspection. |
|
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 . Cooling shall be accomplished in accordance to time and temperature by using one of the earlier mentioned methods. Observed chicharrones at 80F during inspection that PIC stated were cooling. These were reheated to start the cooling process over. |
|
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 skin stored in prep sink thawing with water at a temperature of 86F CDI- Pork was removed and immediately cooked. |
|
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. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked on air drying shelves. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed a lighting intensity under hood area at 38ftc in some areas when bulbs are blown. Ensure that all bulbs replaced to meet at least 50 ftc under food preparation areas. |