|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed evidence of ice dumped inside hand sink next to dish pit. CDI - EHS educated staff to use dumpsink for these purposes and hand sink for handwashing only. |
|
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. Observed several TCS foods above 41°F at make units. Refer to temperature chart. Several TCS foods were meeting at < 41°F requirement. All make unit lids removed at time of inspection. PIC stated that these items had been inside the units since 10:00 am this morning. Units were not actively in use. EHS advised to keep lids on to preserve appropriate cold holding temperatures. CDI - PIC voluntarily discarded products. 3-DAY VERIFICATION REQUIRED TO ASSESS FACILITY’S COLD HOLDING COMPLIANCE. |
|
28
|
0
|
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 1x unlabeled chemical agent inside chemical storage room. PIC and employee present confirmed the product as windex. CDI - Spray bottle labeled. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 container of marinara sauce cooling at 65 F on make unit. Product had been prepped and immediately placed on the line for services 30-40 minutes before EHS arrival. CDI - Product taken to walk-in cooler for proper cooling to 41°F. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can goods stored on shelving unit. CDI - PIC voluntarily discarded products. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135 F or greater water or in running water which quickly moves food particles to the drain. Observed 4x knifes stored in between crevices of prep tables. Observed cardboard tray and metal cup with no handle lying on food contents inside food storage container. Also observed utensils stored in metal pan full of stagnant water. CDI - EHS educated; all utensils taken to dish pit to be re-washed/rinsed/sanitized; cardboard tray discarded. |