|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Both hand washing sinks were out of paper towels at start of inspection. Hand washing sinks shall be equipped with paper towels. CDI - Dispensers refilled. |
|
15
|
1.50
|
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 For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored on speed rack above cooked chicken wings while employee was stocking front display cases. Do not store raw animal foods above ready-to-eat foods. CDI - Employee educated and all items on speed rack were moved to display case. REPEAT |
|
33
|
0
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Raw salmon pieces in display case measured 47-52F and were cooling after preparation/portioning. Place cooling TCS foods in the walk-in cooler to cool them rapidly. CDI - Salmon moved to walk-in cooler to cool. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in department have deep cut marks and are no longer smooth and easily cleanable. Resurface or replace cutting boards. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone sitting on cutting board. Employee personal items must be stored separately to avoid contamination of preparation surfaces. 0 pts. |