|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employees eating in the kitchen prep areas. Observed employee drink stored in the reach in cooler. CDI - Educated the PIC that employees shall not eat in the kitchen prep areas due to possible cross contamination. Employees moved to the dining area. Employee drink was relocated to prevent contamination. |
|
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. Observed raw chicken stored over/beside shredded lettuce in reach CDI - Storage order was rearranged and EHS discussed developing a plan for more organization for food storage with PIC. -REPEAT- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed rice noodles not marked with discard time. Discussion with the PIC and was able to determine that the noodles were just placed out 30 minutes ago. CDI - Allowed the PIC to place time sticker on product. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed soup spoons stored with the food contact surfaces upward. Invert to prevent contamination. CDI - soup spoons were inverted. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
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 build up of debris in and on the outside of the microwave. Observed build up of debris on sides of soda fountain and shelving throughout kitchen. Observed build up on edges and in gaskets of reach in units. Needs cleaning. -REPEAT- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the cold faucet at the sushi handsink not functioning properly. The hot faucet is working and the water is at least 100F. Repair the cold faucet, handsink shall have cold and hot water functioning properly |