|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed food employees washed hands and turn off faucet knobs with bare hands. CDI- EHS corrected proper hand washing and employees re-washed theirs hands. Hand washing signs provided at the time of inspection. -2 pts- |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs and pasteurized egg liquid in carton container stored next and touching each other. Recommend to keep them separate and not touching since one is raw and the other is RTE. Observed smoked salmon in little container in prep unit stored between cut fruits and pesto sauce. CDI- PIC and EHS work together to rearrange the items at the time of inspection. -0 pts- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 0.00 ppm of sanitizer at the 3 compartments sink. CDI- PIC drained and refill the sanitizer into a correct strength at the time of inspection. -0 pts- |
|
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 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 two big long pans of mixed green in WIC temperature from 42F -48F. Observed chicken wings, cooked shrimps, taco meat, chili beef ranged from 42F -47F in prep unit at the pub kitchenette. Observed milks in the cooler at coffee shop ranged from 43F- 45F. Observed milk and fruit mix in CVC unit refrigerator at 45F -47F. CDI- PIC volunteer to discard all items that are out of temperature at the time of inspection. -1.5 pts- |
|
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 a bag of dice cut cabbage in WIC dated 2/28. CDI- PIC discarded item. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the back of market kitchenette near the mop sink. -0 pts- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged/ missing screws at the door step transition in one of WIC. Standing water and made floor and surrounding wet. Observed frozen ice on the floor in left corner of WIF. Need repair and maintain good condition. -0 pts- |