|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household pesticide in use in facility PIC stated is used in restrooms. CDI - PIC removed from facility. -1- |
|
33
|
0.50
|
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 overstacked, tightly wrapped crab salad, cut cabbage, cut salmon and cut tuna cooling in prep unit. PIC had originally explored TPHC but TCS foods have not been observed cooling to proper cold holding as required by TPHC procedure for cold foods. VR no later than 05/05/2022 to ensure facility is using proper cooling methods. PIC stated out of temperature foods were freshly prepared at 2:30P. CDI - PIC vented containers and EHS again discussed proper cooling methods. -.5- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 containers of food without labeling of contents and shirachi bottle reused for food grade oil without labeling with current contents. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in chlorine sanitizer at 10 ppm. CDI - PIC remade sanitizer to above 50 ppm. -.5- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use fish scaling knife stored between prep sink and handsink. Keep in a clean location between uses. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal bowls over 3-comp sink. Allow these to air dry before stacking.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting boards stored behind sink faucets at 3-comp sink. Keep these in a clean, dry location. -.5- |
|
51
|
2
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-201.11 A plumbing system and hoses shall be installed using approved materials in accordance with plumbing LAW. -P Observed rubber hose installed as a permanent faucet fixture on prep sink to the immediate left of the prep sink. PIC stated fish scaling process improves when using the rubber hose. EHS explained the requirement to use commercial, food-grade equipment for food processing. CDI - PIC reattached permanent plumbing fixture. REPEAT -2- |