|
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 an empty soda bottle and paper towels being stored in hand sink in prep area. CDI: items were removed from sink. |
|
15
|
0
|
Food separated & protected |
No |
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 unwashed produced being stored on top shelf in WIC above ready to eat foods. Re-arrange items to prevent contamination of ready to eat foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed mixer attachments, plates, and several metal pans containing build up of soil being stored as clean. CDI: PIC placed items in dish wash for W/R/S.
4-501.112(A)(2) In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F or less than 180F. -Pf Observed dish machine reach 147F for high heat sanitizing rinse. PIC will use 3 compartment sink for W/R/S procedures until dish machine is repaired. Verification required within 10 days to ensure dish machine can reach proper sanitizing temperature. |
|
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 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 individual containers of creamy jalepeno sauce holding at 43F and individual containers of salsa holding at 45F in salsa unit. CDI: Items were prepared yesterday, PIC discarded items. REPEAT, points not escalated due to overall good cold holding. |
|
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 a large container of cooked chicken and cheese mix in WIC and a gallon container of milk in reach in on front line without date marks. CDI: PIC stated container with chicken and cheese was prepared yesterday and milk was opened yesterday. Items were date marked. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed refried beans, cooked chicken and beef uncovered in WIC. CDI: Items were covered. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing a watch. |
|
49
|
0.50
|
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 food debris and soil build up in gaskets of several refrigerated drawers and inside refrigeration units. Clean as needed. |