|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing the tea urn top in the handsink. CDI - Educated that the handsink is for handwashing only. Tea urn top was wash, rinse and sanitized. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed the plastic to the sushi rolling mat was changed yesterday. Further discussion with PIC and the plastic is changed once a day. CDI - Provided education that food contact surfaces shall be cleaned throughout the day, every 4 hours. plastic wrap was changed during the inspection. |
|
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 . Observed cooked pork in the freezer. CDI - Provided education that if the facility cooks and then freezes the product that a date mark is needed, therefore the day of prep/ freezer(day 1), thaw (day 2), 5 remaining days to use product. Pork in the freezer was prepped yesterday and allowed to date mark during the inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed just prepped breaded chicken covered with plastic wrap in the walk in freezer. Observed just prepped spicy salmon covered with plastic wrap in the sushi reach in cooler. CDI - educated the PIC that if a product is prepped to allow to cool properly to not cover, vent product until it reaches 41F or below, then you can cover. Breaded chicken and spicy salmon were uncovered during the inspection. -REPEAT- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife being stored between prep sink and reach in cooler. Discontinue this practice and these areas are not easily cleanable. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed some plastic food containers are damaged/cracked. Replace |
|
49
|
1
|
Non-food contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the exterior of prep top coolers, handles and exterior of rice cookers/warmers accumulating food residue. Clean. -REPEAT- |