|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee wearing food handler gloves while washing soiled pans at dish area return to grill area and remove gloves and begin to don clean gloves to handle food without washing hands. CDI - EHS directed employee to wash hands before donning clean gloves. Hands washed. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee at grill area wearing glove on only one hand to portion ready to eat food into bowl but use the other bare hand to support/place the food back into the bowl. CDI - food discarded and employee donned gloves on both hands to portion cucumbers and tofu into bowls. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS food items in both fry-side line flip top/ reach in coolers holding above 41f. See chart. CDI - items placed into coolers today relocated to alternate cooler. Items held in coolers overnight discarded. No temperature checks of either unit were conducted today and both units were observed to be approximately 50f during visit. Do not store food in either cooler until repaired and holding food at 41f or lower. |
|
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 pan holding multiple containers of cooked pork belly with date mark 6/27. CDI - discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed multiple prepared food items using TPHC with either no time documented or with inaccurate time documented. Rice at sushi area with no time marking, spring rolls at fryer area with no time marking, all items at sushi area documented to have been prepared at same time - 12:00 - which is also the exact same time all other TCS foods holding on TPHC in back of house were also documented as being prepared. Employees are dry labbing on timing boards the time the establishment opens - no the time the food is actually prepared as is required in written procedures. EHS recommends using alternate method to track time until staff is re-trained on TPHC procedures. Verification required within 10 days. |
|
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 spray bottles holding yellow chemical with no identification and one holding grill cleaner with no identification. CDI - labels applied.
EHS also noted that the sanitizing basin of the 3 part sink is set up with Sink and Surface Sanitizer which PIC indicated was in the basin. Upon multiple testings and conversation, it was determined that staff was instead setting up manually mixed chlorine sanitizer. Ensure PIC and staff know what chemical sanitizer is in use in the sink. CDI- solution replaced |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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. Observed hot cooked rice placed into deep plastic tub into WIF to cool. Rice was stratified with cold layer on top and rice underneath still hot. CDI Rice divided into smaller metal pans placed back into freezer and stirred. Do not cool food in deep plastic containers. When cooling dense food like rice, use shallow layers and stir frequently while in the freezer. Use methods that allow air flow to the food including spreading the food into shallow layers whenever possible. REPEAT
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed both main fry side reach in cooler units with apparent mechanical issue and elevated ambient air temperatures holding foods above 41f (see #22). Both units are integral to the operation and must be repaired. Do not store food in either unit until repaired and holding food consistently below 41f. Verification required within 10 days. |