|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink near 3 comp sink without soap. CDI: PIC refilled soap dispenser |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT
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 chicken, beef, ribs, and chicken salad all above 41F. Chicken and beef were being held in sushi reach in with an ambient air temperature of 56F. Items were voluntarily discarded. Observed top layer of chicken salad and ribs 42- 46F, bottom layer was 38- 40F. PIC voluntarily discarded items out of temperature. VR REQUIRED WITHIN 3 DAYS. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed roast beef in display cooler with a prep date of 12/22/22. CDI: PIC voluntarily discarded item. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 rotisserie chicken, fried chicken, shrimp tempura roll, and sliced roast beef cooling at an insufficient rate according to the cooling calculation. Rotisserie chicken and fried chicken were cooling with lids on containers, shrimp tempura roll was in a reach in cooler with an ambient temperature of 56F. Sliced roast beef was tightly wrapped in Saran Wrap and also cooling in reach in cooler. CDI: shrimp tempura roll, fried chicken and sliced roast beef were moved to freezer to cool. Rotisserie chicken were voluntarily discarded. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed prep sink near sushi station leaking. Repair item. |