|
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 employee utilize bar hand sink to rinse stainless steel shaker. CDI - EHS intervened, educated and cup taken to dish pit. |
|
22
|
3
|
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 TCS foods inside cold drawers and lowboy unit > 41 F. Refer to temperature chart. Foods had been placed into units prior EHS arrival. CDI - All products relocated to walk-in cooler and items began to decrease to < 41 F towards end of inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT: 3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed x1 knife stored in between space of flip top lids. CDI - Utensil removed to be W/R/S. |
|
47
|
0
|
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 gaskets at 2x cold drawer reach-in units. Also observed water pooling inside lowboy unit. Repairs needed.***No escalation in points due to PIC providing confirmation of scheduled repair/replacement of gaskets and pooling of water. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 food debris on reach-in unit gaskets. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
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 a employee drink stored on stove top counter space and another stored with/above retail foods inside walk-in cooler. No physical contamination observed. CDI - PIC removed items. |