|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members are following proper procedure to carry out handwashing. Observed team member recontaminate their hands by turning the faucet off with their bare hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed heavy cream inside of prep unit above temperature threshold due to metal pan being overfilled. Observed ranch containing buttermilk inside of reach in unit above temperature threshold. CDI- Items were moved to walk in cooler to cool at a more rapid pace. Ensure that pans inside of the prep unit are stored below the fill line and already are fully cooled before placing inside of the prep /reach in cooler unit. No escalation of points due to improvement. |
|
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 . Cooling shall be accomplished in accordance to time and temperature by using one of the earlier listed methods. Observed ranch containing buttermilk stored in a reach in unit exposed to ambient air temperatures consistently with the lids tightly attached. Ranch was removed and placed inside of blast chiller to cool at a faster rate. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt, matzo meal, and oil in secondary containers without labels attached during the inspection. CDI- Foods were labeled during the inspection. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored inside of water on the main cook line. CDI- Utensils were removed during the inspection.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ensure that handles are not making direct contact with foods. Observed handle making direct contact with salt in storage area. CDI- Handle was removed during the inspection. |