|
28
|
1
|
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 Observed pump hand sanitizer stored directly above ice machine. CDI - PIC moved to lower location and EHS educated PIC about risk of cross-contamination. -1- |
|
33
|
1
|
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 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 cole slaw (red and white) in prep unit at front line being used to cool restocked TCS foods. CDI - PIC moved to WI to cool to 41F or below and EHS reminded PIC that similar violation was listed on last inspection report. Ensure all TCS foods reach safe temperature within allowable time. -1- REPEAT |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employees wearing long, painted artificial nails.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed dangling bracelet on arm of food employee.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints plating food at front line with painted artificial nails. EHS reminded PIC of rules regarding personal cleanliness. Gloves used. Hair restraints used. EHS reminded food employees to check for tears in gloves and to replace if tears develop. -.5- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash water in use at 99F. Dish washer refilled and water was coming out at 89F. CDI - EHS advised PIC of correct temperatures and to use water hot enough to maintain the required 110F. Water temperature corrected. -.5- |