|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed large plastic containers stored directly in front of hand sink next to dish pit. CDI - Obstructions removed.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed wiping cloth stored inside hand sink next to dish pit. CDI - Wiping cloth removed.
6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed x2 hand sinks with out soap. CDI - PIC restocked both areas with soap pumps. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - 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. Observed various TCS foods registering > 41 F inside cold drawer. Refer to temperature chart for details. Products came from walk-in cooler prior to EHS arrival. Ambient temperature recorded confirmed that the unit is unable to maintain products at < 41 F. CDI - Items taken to walk-in cooler to cool to < 41 F. Facility to discontinue use of unit until repairs complete.***3-DAY VERIFICATION REQUIRED. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed sanitizer spray bottle stored on expo shelving above prep counter. CDI - PIC moved item to chemical storage. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT: 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 x2 heavily soiled wiping clothes, x1 stored at under counter reach-in unit and x1 stored at prep counter. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested at utensil shelving unit next to walk-in cooler. CDI - Utensils separated to allow proper air drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed detached gasket at bottom of hotbox closest to dish pit. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on prep counter during active prepping. CDI - Food voluntarily discarded by PIC. |