|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Hand washing shall be conducted according to the correct hand washing procedure. Observed PIC recontaminate their hands by turning the faucets with their bare hands. CDI- PIC was educated on the reasoning on why we use paper towels to turn off faucets. PIC rewashed hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Ensure that foods inside of the walk in cooler are stored according to their final cook temperatures to prevent the risk of possible contamination of foods. Observed shelled eggs stored below raw beef. CDI- PIC reorganized foods during the inspection to prevent possible contamination. A handout was also given showing the correct way store foods. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some squeeze bottles in the air drying area with build up, debris, and labels left attached. Ensure that food service employees are effectively washing dishes. CDI-PIC moved all dishes with debris and labels left attached to the 3 comp sink area to be washed, rinsed, and sanitized again. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Ensure that all TCS foods are bveing effectively reheated to at least 165F. Observed pimento cheese reheated to a temperature of 153F during the inspection. CDI- PIC ensured that food was properly reheated during the inspection. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of 135F or greater. Observed chicken skewers inside of reach in hot holding cabinet at a temperature of 118F. CDI- Chicken was reheated during inspection above 165F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed a number of items above temperature threshold inside of pizza prep unit. CDI-All items found above 45F were discarded during the inspection by PIC. |
|
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 torn gaskets in some prep units and reach in drawers. Replace as needed to maintain tight seals and temperatures in these units. |