|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed multiple trips to walk in cooler to get different foods and cook returning to cooking without a hand washing in between. Ensure that team members are washing their hands between tasks. CDI- REHS asked cook to wash hands. |
|
15
|
1.50
|
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 ready to eat chicken stored below cabbage inside of box that still needs to be washed. Observed raw chicken stored above shelled eggs inside of the walk in cooler. CDI- Foods were reorganized during inspection. No contamination observed. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed foods inside of the prep unit such as breaded chicken(46.8F), shrimp(42.5F), beef(41.5) above temperature threshold. CDI- Items were moved to walk in cooler to cool below temperature threshold. Recommend food establishment follow cooling methods and procedures provided on attached handout. |
|
33
|
1
|
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 cabbage inside of the prep sink most of the inspection. Temperature read 72F. Cabbage was placed in an ice bath to cool at a faster rate. Observed rice out on countertop cooling. Observed temperature of 122F. Ensure that proper cooling in methods are followed with the use of an ice bath, rapid cooling equipment, or separation of foods in to smaller portions while allowing foods to vent. CDI- Rice was broken down on to shallow sheet pans and placed inside of walk in cooler. |
|
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 oil stored on the ground next to hand washing sink. Ensure that items are stored at least 6 inches off the ground to prevent possibility of contamination from occurring.
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food stored underneath a leak inside of the walk in freezer. CDI- Food was discarded during the inspection. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. observed a plastic container being used as a scoop for cooked rice. CDI-container was taken out and a spoon is now being used. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on flip units and reach in doors and handles. Observed buildup on outside of rice cookers and bulk containers. Higher frequency in cleaning is needed. |