|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap that had just run out at handsink near walk in cooler when EHS went to wash hands. CDI- PIC provided new soap at dispenser. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed boxes of unwashed tomatoes stored directly above a bus tub of prepared salad. EHS explained that unwashed produce is not to be stored above ready to eat foods. CDI- storage order corrected during inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple of spray bottles in chemical storage with no label. CDI- bottles labeled during inspection. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 a few shakers with no label at cook line. Observed a spray bottle used for egg wash with no label. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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. Observed a small black portion cup stored inside a container of granola, cup does not have a handle, no way to ensure that handle is stored out of food. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no irreversible temperature indicator for high temperature sanitization dish machine. PIC stated that since last inspection, facility had ordered and returned a plate thermometer for dish machine because they thought it was malfunctioning. EHS explained that when testing dish machine, looking for 160F or above surface temp on plate thermometer to ensure machine is properly sanitizing. VR by 3-14-22 to ensure facility has received thermometer for hot water dish machine. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 gaskets on reach in unit with food debris buildup, in need of cleaning. |