|
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. Hand washing sink in sushi area blocked by cart in front of sink. Maintain hand washing sinks unblocked and accessible for employees to wash hands. CDI - Cart moved. 0 pts. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .1 rotisserie chicken measured 129F and 1 bucket of fried chicken measured 120F. TCS foods in hot holding shall be 135F or above. CDI - Both items discarded. REPEAT. Kept at half credit due to no increase in severity from last inspection. |
|
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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 15-20 containers of chicken wings in island cooler measured 41-46F. Containers were stacked 3 containers high in unit. Wings on top all measured 45-46F and ones on bottom were 41F or less. CDI - Top chicken wings moved to freezer to rapidly cool as foods were placed in unit 3 hours ago. REPEAT |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Dumplings and spring rolls in sushi cooler were not date marked. CDI - Sushi manager placed labels on containers. 0 pts. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of degrease hung on shelf above sprinkles. Do not store toxic chemicals where they can contaminate food. CDI - Degreaser moved to chemical storage shelf. 0 pts. |
|
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 . Boar’s Head sandwiches were being placed in retail cooler while still cooling down at 45-46F. Cooked spaghetti cooling in reach-in cooler with tight-fitting lid and plastic wrap. Sushi rolls prepared at 10AM were still cooling down in retail cooler. Use equipment that is designed for rapid cooling, such as walk-in cooler or freezer to cool TCS foods. Use vented and shallow pans or containers to facilitate rapid cooling. CDI - All cooling foods moved to walk-in freezers to cool and spaghetti vented. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-401.13. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single use glove. Employee with bandage on hand was taking fried chicken out of fryer basket with no gloves on hands. CDI - PIC educated and employee donned glove. |