|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Two bar hand sinks not accessible. Ice dumped in one, sanitizer bucket stored in other. CDI- sinks cleared for hand washing. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 . Jalapeño cream cheese, tempeh, and pulled chicken held past seven day maximum from prep date. CDI- all voluntarily discarded. |
|
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. Commercially vacuum packaged seared ahi tuna, received frozen, found in intact package in prep cooler, thawed. CDI- packages cut open while on site. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop found with handle laying in food in prep top. |