|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed handsink near cook line and in men’s restroom lacking required handwash signs. - CDI - EHS provided PIC with signs. PIC posted signs. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - Observed multiple shellstock tags lacking date indicating when the last shellstock from the container was used. Ensure tags are dated when placed into storage. - VR - Verification required to ensure tags are being properly dated moving forward. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - REPEAT - Observed dish machine sanitizer read 0ppm. - CDI - PIC contacted EcoLab technician who arrived during inspection. Chlorine sanitizer corrected to proper concentration. Per PIC and EcoLab technician, dish machine will be converted to high temp in January. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 multiple TCS items on cook line on ice holding above 41F (see temperature chart). - CDI - PIC voluntarily discarded garlic and oil mixture. EHS strongly recommends placing TCS items on time due to high heat in this area. EHS provided PIC with TPHC written procedures form. PIC placed items on time. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed wall damage in men and women’s employee bathrooms. Repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. - Observed cook line area not meet required light intensity of 50 foot candles in food prep area. Light intensity measured between 6-15 foot candles. Increase lighting intensity to maintain at least 50 foot candles. |