|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - - Observed employee relocate garbage can with gloves then handle clean pan with same gloves. Observed food employee turn faucet off with their bare hands after washing then proceed to handle clean gloves. CDI, proper handwashing procedures reviewed with PIC. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - PIC could not locate parasite destruction letter for salmon. CDI, letter provided from supplier, Sysco, during inspection. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle and relocate garbage can with gloves and proceed to handle clean equipment without removing their gloves and washing their hands. CDI, employee removed gloves and washed hands. |
|
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 house made dressing and whip cream stored in cooler at serving line between 50-51 degrees F. Ambient air temperature measured 55 degrees F. PIC stated foods have recently been placed in unit and items relocated to cool. Maintenance call placed during inspection and expected to arrive within the hour. Observed lettuce overstacked in prep cooler above 41 degrees F. Long term compliance visit needed to ensure cooler calibrated to maintain TCS foods at 41 degrees F and below. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bleach disinfectant stored in spray bottle of quaternary ammonium. CDI, bottle voluntarily discarded. |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cheese cooling in deep container in tightly covered packaging at 46 degrees F at 10:39am. At 11:29 cheese was at 45 degrees F. Observed pot roast cooling in deep container at 89 degrees F at 11:03. At 11:29 pot roast was at 86 degrees F. Cooling rate calculation indicated that method not effective to reach cooling parameters. CDI, foods relocated to shallow uncovered pans in walk in unit to facilitate heat transfer.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed prep unit out on line. Vr needed to ensure calibration of cooler. Foods in unit less than 4 hours according to PIC and TCS foods relocated to rapidly cool. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing below 50ppm chlorine and some wet wiping cloths used to stabilize cutting boards on prep table and surfaces. |