|
10
|
0
|
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 ice dumped in handwashing sink in kitchen. CDI - Ice was removed by regulator -0 points- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substances stored in kitchen dish pit area and on counter top. PIC identified contents to be bleach and degreaser. CDI - PIC labeled spray bottles with name of contents. -1 point- |
|
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
Observed tightly wrapped metal pans of cooked shrimp and cooked noodles cooling in reach in freezer and in walk in freezer. Observed tightly wrapped portions of tuna and salmon cooling in sushi station display. CDI - Items were unwrapped to allow cold air to circulate in and around food product. Cooked shrimp was transferred to shallow hotel pan to rapidly cool to 41F or less. Salmon and tuna were unwrapped and PIC was advised to allow sushi to undergo proper cooling step prior to placing in sushi station display. -REPEAT- -0.5 points-
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 . |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of lettuce stored on floor in kitchen area. Observed numerous items stored on floor in walk in freezer. CDI - Lettuce was moved to reach in cooler. -REPEAT- -2 points- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving in walk in freezer and cooler lined with cardboard. Observed wood planks being used to hold equipment in kitchen. Remove cardboard. Wood planks need to be replaced with corrosion resistant and non-absorbent materials that are smooth and easily cleanable. -REPEAT- -1 point- |