|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed front area hand sink without hand soap. - CDI PIC provided working container of hand soap from readily available supply.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front area hand sink without paper towels. CDI - PIC provided paper towels from readily available supply. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 one (1) container of pooled raw shell eggs be placed above sealed containers of beer in the WIC. CDI - PIC altered storage of container prior to comment by EHS. EHS provided PIC with storage charts for WIC and reach in cold holding units. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two (2) unlabeled spray bottles at chemical storage, one of glass cleanser, and one of water. CDI - PIC labeled spray bottles effectively. REPEAT. |
|
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 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 food items prepared during inspection, chicken salad and turkey wrap sandwiches, cooling while wrapped in the WIC. CDI - PIC rotated the chicken salad to the blast chiller for more effective cooling. Plastic wrap was removed from container of turkey wraps to improve cooling. EHS provided cooling charts for 2 step cooling and TCS foods to PIC. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of frozen potato fries stored directly on the floor of the walk in freezer. CDI - PIC elevated box to a higher elevation. |
|
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 one (1) food employee at grill area with a wrist band on. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed approximately three (3) in use wiping cloths stored on prep tables towards the end of the inspection. When tested, none of the prepared sanitizer buckets contained properly concentrated sanitizer solution. CDI - PIC began process of remaking buckets at 3 compartment sink. Tested solution was properly concentrated at approximately 150 ppm. In use cloths were placed in newly prepared buckets. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed garlic confit stored in WIC in washed single use container that previous contained peach filling. Store food held for resale in reusable containers. |