|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on faucet handles. CDI - EHS intervened, educated and demonstrated proper hand washing procedures. Hand’s re-washed. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed kitchen hand sink obstructed by large stainless steel bin containing rice. CDI - Bin removed.
REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed x1 small plastic cup of water and lemon peels stored inside kitchen hand sink. CDI - Items removed from hand sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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. Observed several TCS foods registering > 41 F over flowing inside a shallow ice bath and inside cold holding units. Refer to temperature chart. Products were brought out of walk-in cooler 20-30 minutes prior to inspection. CDI - Items taken to walk-in cooler to cool towards < 41 F. |
|
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 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 cooked chicken and noodles cooling covered inside reach-in units. Products were prepared for today’s services 20 minutes prior to inspection. CDI - Employee uncovered containers and relocated items to walk-in cooler to allow for proper cooling towards < 41 F. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed split gasket/seal at right door of lowboy reach-in unit across from cook line. Also observed brown glue residues on upright reach-in gaskets/seals. Replacement needed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT: 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout areas on floors throughout kitchen as well as wall joint floor boards in need of repairs. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
REPEAT: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored over container of rice inside warmer. CDI - Item removed. |