|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink at sushi station blocked by rice cooker on rolling cart. CDI: PIC moved item |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed unwashed bokchoy and mushrooms being stored above washed/prepped mushrooms and zucchini. CDI: PIC rearranged storage order. REPEAT
For more information on food storage order please visit: http://meck.co/FoodSafety
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe visibly soiled gloves with a paper towel. CDI: Food employee removed gloves and washed hands. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed tempura sauce made with cooked cucumbers still above 70F after 2 hours of cooling. CDI: PIC voluntarily discarded item.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed tofu being held on TPHC without time labels. CDI: PIC voluntarily discarded item. |
|
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 tempura sauce and rice cooling at room temperature sitting on prep tables. Rice was cooling at a rate of 0.18F/min during 2 hr window. CDI: PIC and EHS discussed proper cooling methods. Rice was placed in walk in cooler to quickly cool. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed imitation crab and yellow tuna thawing in walk in cooler and prep cooler with ROP packaging still intact. CDI: PIC and EHS discussed proper thawing methods. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer at 0ppm quat. CDI: Sanitizer bucket was changed, new concentration is 200ppm quat. |