|
10
|
0
|
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 hand washing sink with ice dumped inside. Ensure that handwashing sink is available at all times and used for the sole purpose of handwashing only. CDI- Ice was melted at hand washing sink by running water. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed backed chicken on the hot line at a temperature of 124F. Chicken was not making contact with the juice it was stored inside. CDI- nChicken was reheated using the microwave to 182F. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
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 recently prepared salsa placed inside of prep unit. Salsa had a temperature of 48F. CDI- Salsa was moved to reach in unit to properly cool. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed milk opened the day before without a label or date present. Ensure that milk is properly date marked for 7 days with day one being the day milk was opened. CDI- Milk was dated during the inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 following methods listed above. Observed salsa placed inside of the prep unit directly after prepping. Salsa was moved to walk in cooler and broken down in to smaller portions with the lid vented. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-2.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Hats or hairnets shall be worn by any employees engaging in the preparation of foods. Observed no hats or hairnets from PIC who was serving from the hot line and date marking foods. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly and effectively air dry. Observed dishes left tightly wet stacked. REHS educated team members on the reasoning why we don't want wet nested dishes and demonstrated pyramid stacking method. Recommend pyramid stacking method in the future to enable air drying properly and effectively. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug present. Ensure that drain plugs are in place to prevent possible attraction or harborage of pests. |