|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC preparing ice bath for red slaw and sauce to go cups with water from a hand sink. CDI - EHS coached PIC as to proper hand sink usage. REPEAT. |
|
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 . Observed stacked brisket cooling on speed racks within the WIC. Brisket was observed as cooling at a less than effective rate. CDI - EHS discussed effective cooling methods with PIC and brisket was rotated to Walk in freezer for effective corrective cooling. EHS provided cooling charts for prepared TCS foods and two step cook and cooled foods. REPEAT. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 three (3) working containers, (water bottle, margarine bottle, and 1 spice shaker for tater tot seasoning) at grill station without effective labels. EHS and PIC discussed effective labeling methods, such as charts, station labels, and labeled container bins. REPEAT. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep (chicken marinating and smoking) without effective hair restraint. REPEAT. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) sanitizer bucket for in use wiping cloths at an ineffective concentration (approximately less than 50 ppm). CDI - sanitizer solution was dumped out and replaced with properly concentrated freshly prepared sanitizer. New sanitizer was observed as being properly concentrated (approximately 150 ppm) and in use cloths were placed within the solution. REPEAT. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately eight (8) metal bins at the drying rack wet nesting and stacked while wet. CDI - PIC and EHS discussed effective air drying of washed and sanitized equipment and utensils. Bins were separated and allowed to effectively air dry. REPEAT. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips or test kit available to verify proper concentration of chemical dish machine solutions at the time of inspection. A verification of the availability of a test kit will occur no later than 12/25/2022. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 accumulation of food soils at prep unit underside interior surfaces (sliding drawers and interior shelving), grill drawers handles and interior sliding portions, gaskets on prep unit undersides at the grill line, and exterior surface of the ware washing machine. Clean as needed to preclude soil accumulation. REPEAT. |