|
8
|
2
|
Hands clean & properly washed |
No |
Yes
|
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. |
|
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 . Observed chicken wings out on the countertop at 61F. Observed rice holding at 128F. Chicken wings were discarded. Rice was reheated during the inspection. CDI- Discarded chicken wings and rice was reheated. |
|
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(51F), shrimp(59F), beef(42F) 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. Shrimp discarded. |
|
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 . Observed chicken cooling out at room temperature. Observed chicken inside of walk in cooling with plastic wrap and inside of bulk containers. Ensure that air flow is achieved by removing coverage and placing chicken on sheet pans. |
|
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. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning of facility walls and floors needed. |