|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to refill sanitizer bucket and being used as a dump sink for low concentration sanitizer buicket. CDI - EHS advised PIC about using handsink only for handwashing. -1- |
|
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 grilled chicken stored under raw fish and shrimp on rolling cart in WI. CDI - PIC rearranged storage order. -1.5- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 dressings in flip top and stored on counter with labeling stating Keep Refrigated, without information regarding For Best Quality, cold holding above 41F. CDI - PIC stated sauces were at room temp and restocked in flip top at 11A. Sauces cooled. For future inspection, PIC shall notify EHS whether sauces will be held cold or using TPHC. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer in use in two buckets at less than 50 ppm concentration while used to store wet wiping cloths. CDI - PIC remade sanitizer to 100 ppm chlorine concentration. -.5- |